Sweet Pickled Walnuts Food

PICKLED WALNUTS

Pickled Walnuts image

Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores. But you do need them hull and all, so this only works if you have a tree nearby. The pickling liquid in my recipe is very traditional; you'll see variations on it throughout England. I've also made a Chinese-inspired version with Sichuan peppercorns and star anise replacing the allspice. This recipe makes about 3 quarts.

Provided by Hank Shaw

Time 30m

Number Of Ingredients 8

Ingredients

About 50 to 60 green, (unripe walnuts)
1/2 cup kosher salt
1/2 gallon water
2 quarts cider or malt vinegar
1 tablespoon cracked black pepper
1 tablespoon cracked allspice berries
1 ounce ginger, (about 1 1/2-inch pieces, smashed)
1 cup brown sugar

Steps:

Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks -- and it won't come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement -- you just want them to rest below 70°F -- for at least a month before you eat them. Kept this way they will last a year.

Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2272 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SPICED WALNUTS

Spiced Walnuts image

Cayenne pepper gives these slightly sweet walnuts a piquant kick.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Nutrition Facts : Calories 195 g, Fat 18 g, Fiber 2 g, Protein 4 g

SWEET PICKLED WALNUTS

Sweet Pickled Walnuts image

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.

Provided by DCREWS21

Categories Appetizers and Snacks

Time P21DT40m

Yield 32

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 23.1 g, Fat 33.5 g, Fiber 3.9 g, Protein 13.7 g, SaturatedFat 1.9 g, Sodium 15 mg, Sugar 15.8 g

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