How to pickle Walnuts, easily.
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- Опубликовано: 14 окт 2024
- The basic and simple way shown to me by my grandparents. Now that I have my own Walnut tree here in France I can produce these again, lovely!
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This is a new one for me and now I'm hoping when we find our house in Creuse I have a walnut tree and I can try this out, We love everything pickled, thank you for the information great video
Am sure the French wine will also pickle you enough! lol :-) Have fun and come visit once here?? If no tree I may find you a small one sprouting from mine!
Thanks we will definatly visit you when we are in Creuse and will love a cutting should we not have a tree of our own.
Thank you for sharing! I grew up with a walnut tree, but never knew this.
Possibly an aquired taste, but maybe worth your trying if you can get some? To make your own it is vital to pick them before they start to make a shell inside.
Make some Nocino too...Green Walnut Liquire...recipe on You Tube
I've just picked five carrier bags full of mature walnuts from trees growing on a country estate. I may try this next year.
Check them about 1st week in July making sure no shells? That's about correct time :-)
Look very good
What type of vinegar did you use? Could not read the lane properly or missed what you said!
As I also mention in a reply to the same comment here, Malt vinegar :-)
I’ve just pricked my walnuts ready to follow your recipe and it occurred to me that a lot of fruits seem to be extremely early this year so I should at least cut one walnut in half . I believe mine are slightly further along than what you have , and mine have a slightly yellowy shell forming . I can cut thru it , but it’s definitely tougher than the rest of the inner . Am I too late already to continue ??
I agree it does sound a bit late and they maybe a little " crunchy" :-( Nothing ventured nothing gained and should soften with age anyway. Take a chance? :-)
Hi peter.I'm aware this thread is a little old now but as I've just brined 5 kilos of green walnuts for two weeks. I'm finding some haven't softened or darkened much? I think it's because I didn't use enough salt? Do you think giving them a further weeks brining would help? This time using a stronger brine.
I would not worry too much, they certainly will in time in the vinegar :-)
Hi...!!! I loved learning from you this quaint and very useful recipe...!!! I wish I had found you much before I actually did... I am personally very, very invested to find instructions on how to prepare, these early green walnuts harvested, as you well said, from June to the middle of July but, rather than in a pickle, in a sweet way...
If I understand you correctly, you are now living in France, and the particular recipe I have been searching for many, many long years, would be easier to find in that country. If I may explain...
The sweet concoction has been around in Europe and England for centuries... It was mostly known and supplied to wealthy clients by the Catholic nuns' convents... It is still prepared in some women's monasteries in my country... Peru. And they still cost a bundle... When the final product is ready, it is wrapped in colored paper, white usually, the ends cut into narrow frills, and sold for weddings, Holy Communion and any type of grand celebration...!!! Not necessarily religious... You may find it in a prominent place at a sweets table at a cocktail party for the partying crowd...
I don't think the instructions come exclusively from Spain's convents... It is my belief that it was a European sweet treat prepared in a very artisanal way such as the soaking for weeks in water after prickling with, of all things! sturdy needles... Sewing and/or embroidery needles... who knows... I also believe that it started out probably as a compote... What was its origin...?
To the point... With the info I have given so far, which I know is scanty enough, could you perhaps try to find some additional details or particulars of what I am looking for...??? I would be so happy to have extra facts...
Thank you for transmitting to us what your grandparents taught you... That is a wonderful way not only to enlight future generations in such a clear way but also, perhaps, provide useful insights into ways that someone may use to start a small home industry and/or bring extra income into their family's budget... What a gift...!!! Thank you again... Love you... And say Hello to France from me... I adore France...!!!
There are quite a few recipes on RUclips and google such as ruclips.net/video/MiLWVtxAtLQ/видео.html all you have to do is search? I hope this helps and thankyou.
Type in CANDIED WALNUTS
Hi , kindly can i know whar are the spices you added ? as i noticed some water in the jar before you added the vinegar and the spices. Thank you for sharing
Just simple packs of mixed pickling spices are fine.
Thank you
@@faith6651 Thank you. this is the first time i do it and i trying your way. God bless you
Should i use apple cider vinegar or grappe vinegar ??
And after how many days i can open and taste ? thank you
Malt vinegar and mixed pickle spices. :-)
@@faith6651 After hOw many days will be ready to eat ?
About 2 months, at least, for the full flavour of the spices and fruit to soften.
Thank you for your generosity
I must say...This is a new one on me.. Ive never heard of these before...
If you like pickles, then these are great with cold meats!
So there is no need to can the jar in a hot water bath to seal the lid? Also, i didn't see you add sugar, it's just vinegar and spices? Thank you.
No, being a pickle rather than a preserve no need. Adding sugar for a personal sweeter taste if you wish sounds a nice idea, but as they have a pleasant slightly dry taste as such are fine.
@@faith6651 thank you
We're these black Walnuts?
Yes normal European walnuts. Black stain.
Are they the English walnuts or can you use black walnuts
They are just ordinary European walnuts which turn black anyway if cut. The thing is to do this before the shells form and they remain soft.
I reckon black walnuts should pickle OK as long as you get them before the shell layer hardens inside the fruit
Groovy Guru in a
@@AtomicShrimp No. It doesn't work for eastern black walnuts (Juglans nigra). The flavor is OK, but the texture is something akin to rotten wood or cork. Lot's of people have tried and all have failed, including myself.
hi Pete. Thanks for the video. I've got my walnuts on their second salt week now. I've seen on other walnut pickling videos that you can/should leave the walnuts out in the air for a couple of days to turn completely black before you put them in the pickling solution.
From your experience - does it matter?
They will go blacker in the pickle anyway and eventually be totally so. My last years are now PERFECT and I still have half a jar left, so not made more this year.
Thanks Pete. I salted a handful of walnuts 2 weeks prior to harvesting the bulk.. then simply put them in a small jar and covered in malt vinegar. That was nearly 2 weeks ago and I had a try of one yesterday. Yes, turned black and yes already in the pickled, soft state!
I am greedy for pickled walnuts, just can't afford that greed though, so am looking forward to making 10 jars of them of least... for about £2!
What happens if I left them in the salt brine a month?
If you do not change the brine, as shown it may lose effect and the nuts go slimy anyway, so not a good idea? But if you simply forgot, no harm in checking them and still pickling if they are ok?
@@faith6651 thank you for your time. They didn’t go slimy but hadn’t gone totally black hence had left longer. They now been pickled in sugar and malt vinegar but I just wondered if the longer brining would make them too salty?
Did you remember to prick them well with a fork before brining? I doubt brining longer would be too salty.
@@faith6651 yes they were well pricked. Ok thank you for your thoughts. So excited to check in on them in a few weeks.
They will go darker and softer after a while ion the pickle anyway! :-)
What do they taste like? Salty soggy walnut? I’m going to have to buy some online...
A taste totally of their own! :-) Possibly like marmite in that you will either love or hate? lol. Just small slices to enhance cold meat such as beef or pork, lovely!
Peterwoodarts - I bought some Opies pickled walnuts. Glad I tried them as I like to try new things but they were definitely not for me 👍🏻
I am pleased that you were open minded enough to try them. It may be they are not to your taste OR it may be that Opies are not to my recipe and as good as mine!? lol :-) Also it depends what you eat them with. I use them by cutting small amounts off and adding to cold meats such as pork or beef or with a little cheese.
Peterwoodarts - haha perhaps Opies are lacking....
I did have a big bite out of one on its own (perhaps not a good idea) and it did remind me of compacted singed cigarette papers squashed into a ball and dowsed in Branston pickle!
Maybe a thin slice with some meat next time as you’ve advised👌🏻
The store bought ones are rather gruesome. Home made are gorgeous! I've tried a sweet pickled one too that were lovely. But never found the recipe.
We have 2 walnut tree and gives enormous fruits every year but we just let them fall on the ground because it's too much for us .....if this recipe really good...well maybe I can save some this year...
Important to do this before any shell forms inside! Here it is early July. Just had French friends taste some of mine at BBQ loved em! :-)
What kind of vinegar did you use? It looks like it might be apple cider vinegar? Or is it white vinegar?
Just ordinary malt vinegar with the spices.
Remove the guesswork by covering the nuts with vinegar first and, hey presto, you have the exact amount.
Yes of course, good idea, I enjoy having extra ready spiced vinegar for other uses though :-)
Tried just straight in vinegar and literally nothing happened a month in 😏