Description
Sweet pickled black walnuts take three weeks to make but they last for ages. Pick the walnuts in summer before the hard nut forms inside the green shell.
Ingredients
- 4 pounds fresh young black walnuts (in shell)
- ¾ cup salt
- 4 cups malt vinegar
- 2 ⅛ cups packed brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 1 tablespoon grated fresh ginger root
Instructions
- Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark
- espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week
- then drain and make the brine again. Soak for 1 more week.
- After the second week
- drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black
- they are ready to pickle.
- In a large pot
- stir together the malt vinegar
- brown sugar
- allspice
- cloves
- cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
- Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 weeks
Servings: 32