From the team at BBC Wildlife Magazine

How to make pickled walnuts

Walnuts are packed with protein and omega-3 fatty acids, but it can be a challenge to harvest them before your local wildlife does. Sanjida O’Connell offers a solution.

Pickled walnuts. © Sanjida O'Connell
Published: June 10, 2021 at 10:25 am
  • Easy
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Ingredients

Per 1 kg of walnuts

  • 1kg Walnuts
  • ½l Good vinegar
  • 250g Brown sugar
  • 1tsp Cloves
  • 1tsp Cinnamon
  • 1tbsp Fresh ginger, grated

Method

  • STEP 1

    Prick each walnut a couple of times with a fork. Wear rubber gloves to do this, because though the sap is clear, it will stain everything dark brown. Cover the walnuts with very salty water. Rinse after a week, then leave them in a fresh salty solution for another week. Finally, lay the walnuts out on a tray to dry for a couple of days.

    Pricking walnuts with a fork. © Sanjida O'Connell
    Pricking walnuts with a fork. © Sanjida O'Connell
  • STEP 2

    Make a light syrup from the vinegar, brown sugar, cloves, cinnamon and grated fresh ginger.

    Add the (now jet-black) walnuts when the syrup reaches boiling point and simmer for 15 minutes. Spoon the walnuts into jars, cover with the syrup and seal.

    Ingredients for the syrup. © Sanjida O'Connell
    Ingredients for the syrup. © Sanjida O'Connell
  • STEP 3

    Pickled walnuts go well with cheese, nut roast or mashed potatoes. You could also add them to a pilaff with brown rice, raisins and pine nuts flavoured with fresh ginger, garlic, saffron and coriander leaves. My favourite way to use them, though, is to make a chutney with walnuts, plums and brandy.

    Pickled walnuts. © Sanjida O'Connell
    Pickled walnuts. © Sanjida O'Connell

Authors

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