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.