Pickled walnuts are a delicacy that isn’t easy to find in the shops. Why not do it yourself?
Please note that this recipe isn’t suitable for those who are allergic to gluten because we have used malt vinegar, however you can use other vinegar which is gluten free.
To pickle the walnuts you’ll need: 2 kg green tender walnuts, 0.5 kg salt, 3l water, 1.25l malt vinegar, 0.5 cup brown sugar (I used jaggery goor), 0.5 cup fresh ginger, 1 tablespoon cloves, a big bowl, gloves, a big jar.
Black hands! Collect the green walnuts and make sure they are tender enough by passing a fork all the way through, then top, tail and prick them. I really recomend you to use gloves, my hands went black for a week because I didn’t!
Green walnuts, topped, tailed and pricked.
Salt and water solution, with half of the salt and the water.
Put the walnuts with the saline solution and write the date, make a note to do again in a week’s time. After a week empty the jar and pour another new saline solution. Make a note to add the vinegar and spices in a week’s time.
Malt vinegar, fresh ginger, jaggery goor and cloves
Mix the ginger, cloves and sugar with some of the malt vinegar.Make sure it all disolves well. Then drain the saline solution from the jar.
Mix the ginger, cloves and sugar with some of the malt vinegar.
Pour the mix into the jar.
Then the rest of the malt vinegar.
It’s ready to go now… just wait for three months :0) Some people would cook it at this point but we are going to leave it pickling for three months instead so we can have pickled walnuts a la raw food.
This is last’s year one. Enjoy them with your favourite raw food dish.
They are delicious in nut cheeses, raw pates, salads and much much more. Enjoy!
Pickled walnuts
Pickled walnuts are a delicacy that isn’t easy to find in the shops. Why not do it yourself?
Please note that this recipe isn’t suitable for those who are allergic to gluten because we have used malt vinegar, however you can use other vinegar which is gluten free.
To pickle the walnuts you’ll need: 2 kg green tender walnuts, 0.5 kg salt, 3l water, 1.25l malt vinegar, 0.5 cup brown sugar (I used jaggery goor), 0.5 cup fresh ginger, 1 tablespoon cloves, a big bowl, gloves, a big jar.
They are delicious in nut cheeses, raw pates, salads and much much more. Enjoy!