Friday, 16 June 2017

Pickled Walnuts; update.



The pierced green walnuts had been soaking in brine for 10 days, and it was time to put them out in the sun to turn even blacker than they already were. Two days will do the job.


Don't they look appetising (don't answer)? It's almost unimaginable that they'll eventually turn into delicious tender pickles.

Then into sterilised jars, and filled with vinegar, sugar, and a few peppercorns (no exact measures).


Now I have to wait until about Christmas before tasting. I hope they'll be OK, because they're all I've got until next year.

And, in case you were wondering, this is how they emerge after a year or two's patience.






25 comments:

  1. Of all the pickled veggies I make and eat, I have never had a pickled walnut. They sound so good with cheese and bread. Must find some already made to try.

    cheers, parsnip and thehamish

    ReplyDelete
    Replies
    1. The best commercial pickled Walnuts are made by a company called Opies. They're not cheap!

      Delete
    2. I know of a online British Market so I will check them out.
      Thanks

      Delete
  2. Hmm, not too sure about these. But I might try doing this if I ever find some green walnuts.

    ReplyDelete
  3. Opines are the ones I get at Waitrose. You've whetted my appetite. Supper tonight will be strong cheese, pickled walnuts and a glass of Fonseca 1998. That should be an incentive to get through the day.

    ReplyDelete
  4. So delicious .... and so simple. Your blog makes me want to eat ... I have to have a lot of self discipline !!! XXXX

    ReplyDelete
  5. Mmm. I pick my walnuts green in August and squirrel them away in brown paper bags until Christmas but I may try pickling a jar or two this year. I have elderflower 'champagne' fermenting in bottles in the garage (your recipe). I'm guessing another week or two and I can crack open a bottle. Otherwise it's all (allotment-grown) strawberries, baby broad beans, artichokes and salad - Happy feasting Cro!

    ReplyDelete
    Replies
    1. For actual nuts we leave them on the trees and they fall out from their husks naturally in early October.

      My Elderflower Champagne is looking a bit cloudy this year; I hope it's OK!

      Your lottie sounds good, quite similar to our crops at the moment. Everything is doing well.

      Delete
  6. Never tried pickled walnuts, and would like to, but I also like walnuts it baked goods so that is where they would go. Walnut and date cake.....yummy!

    ReplyDelete
    Replies
    1. I make walnut pesto, which is good.

      Delete
  7. I have made walnut liqueur with green walnuts but never pickles. Pity our walnut tree got a disease and had to be cut down and burnt. If I ever find green walnuts I'll try pickling some. They look good

    ReplyDelete
    Replies
    1. They are quite a special pickle; loved by many, but not by all.

      Delete
  8. I not sure I could eat these even if they were the last things left to eat and I was starving!!
    My late Dad loved them, is it a man thing?

    ReplyDelete
    Replies
    1. You sound like Lady M. She'd rather eat live wasps.

      Delete
  9. I have never seen or eaten those walnut,looks good to me.

    ReplyDelete
    Replies
    1. They seem to be more to male taste than female.

      Delete
    2. I love them Cro. A good slice of blue stilton, a few walnuts and some really good sourdough - the perfect meal. Glass of wine would just add to the pleasure.

      Delete
  10. I think they look very tasty. I'd second the addition of blue stilton. Yum.

    ReplyDelete
    Replies
    1. I had some yesterday with some St Agur.

      Delete
  11. I like pickling in brine. So simple. Both dry and wet. I do mixed vegetables, clear pickle. I have never had pickled walnuts. I will look out for a jar to try.

    ReplyDelete
    Replies
    1. Opies are the ones to buy. Waitrose usually sell them.

      Delete

Related Posts Plugin for WordPress, Blogger...