Published via Ecency

There's something about pickled walnuts that feels like a throwback to simpler times. It's one of the most classic and beloved English pickles.

Pickled walnuts are a traditional English accompaniment for meat and cheese. Their unique flavor—the sharpness with a hint of sweetness and nuttiness, along with the walnut aroma—can be very addictive, making you want to return for more.

After tasting them a few years ago, I didn't want to miss picking them every year.

The best time to pick is around June when the fruits haven't formed a shell yet. The result after pickling will be buttery, not hard.

Few of these trees are growing wild.

So, last June, I picked a basketful for a few recipes.

I made walnut molasses, infused some in wine, and pickled the rest.

Pickling takes a little bit of skill, but once you've done it once, the next time will be easier.

Here’s how I made it:

Traditional Pickled Walnut

Ingredients:

4 lbs green walnuts (before the shells have hardened) about 50 pieces.
1/2 lb salt
1 liter malt vinegar
1/4 cup brown sugar
1 tbsp black peppercorns
1 tbsp whole allspice berries
1 tsp cloves
1 tsp ground ginger
1-2 bay leaf

Instructions:

Wash the Walnuts

As green walnuts can leave dark marks, you can wear gloves if preferred.
Pierce each walnut several times with a fork or skewer.

Place them in a large bowl or jar and cover them with water and the salt.

The water will turn dark after a few days. Green walnuts contain high levels of tannins, which are compounds that can darken when exposed to air.

Ideally, you leave the walnuts to brine for at least a week, but as I like a fermented taste, I normally leave them for at least three weeks. I change the water and salt a couple of times and shake them occasionally to avoid mold.

After brining, drain the walnuts and spread them out on a tray.

Leave them to dry in the air for a few days until they turn black.

This step ensures they develop their characteristic dark color.

They will look like giant raisins or dates!

Place the dried, blackened walnuts into sterilized jars, set aside.

I prepared the spices.

and the vinegar, I used my homemade vinegar.

In a saucepan, bring the vinegar, sugar, and spices (peppercorns, allspice, cloves, ginger, bay leaf) to a boil. Let it simmer for 10-15 minutes to allow the flavors to meld.

Pour the hot spiced vinegar over the walnuts, making sure they are fully submerged.
Seal the jars and store them in a cool, dark place for at least a month before eating, though they're best after 2-3 months to allow the flavors to fully develop.

These are from last year.

They’re great with game meats, roasts, or cold cuts. As a side garnish, they're also delicious in sandwiches, salads, or pies! Or just a side garnish.

Pickled walnuts are a unique addition to the table, yet surprisingly, many people are unfamiliar with them despite their long-standing place in traditional cuisine. While most of us rely on store-bought varieties, this refined pickle is often not available in shops. Fortunately, we can still source this gourmet treat directly from nature—pickled walnuts have been a staple of British culinary tradition for centuries!