Pickled Black Walnuts
Pickled walnuts make a unique addition to barbecued meats, especially venison and other game animals. You can also mix them with cheese or toss them into Thai and Indian recipes.
Makes: 5 poundsHands-on: 1 hourDifficulty: Medium
Makes: 5 pounds
- 5 lbs. fresh unripe black walnuts, unhulled
- water to cover
- 2 cups pickling salt
- 1 quart malt vinegar
- 1 lb. brown sugar
- 1 tsp. allspice
- 1 tsp. cloves
- 1 tsp. cinnamon
- 1 tsp. ginger
- With gloved hands, pierce each nut with a fork in several places. Place walnuts in a bowl, covering with water and salt. Place a weight on top so the nuts stay below the brine. Let set 7 days.
- Drain and make a fresh brine. Let stand another 7 days.
- Dry the walnuts on a tray using a light cloth over the top to keep dust and dirt out. When the nuts turn black, they’re ready for the pickle solution. This should take about 1 day.
- Combine vinegar, sugar, and spices and bring to a boil. Add nuts, reduce heat, and simmer for 15 minutes.
- Pack into pint-sized canning jars, covered with syrup, leaving ½" headspace. Process in a hot-water bath 10 minutes.