Pickled Walnuts

Pickled Walnuts

Something I'd forgotten to write about is the batch of pickled walnuts I made in July. It's too late now to make them, you'll have to wait until next year as you have to pick them when they still have their green outer covering - before the shell has started to form.

The walnuts are put into a brine of 150gm salt to 1 litre water and left for a week. This process is then repeated with a fresh brine. After the second week you drain the walnuts and leave them in the sun(?) or at least somewhere dry for a day until they go black. They are then bottled in boiled and cooled spiced vinegar. Simples!

Pickled Walnuts

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