Pickled Walnuts

Pickled Walnuts are unripe walnuts (aka Green Walnuts) that are brined, then pickled. They end up black after being pickled.

The whole nut is used, including the unripe, soft shell.

They are an aquired taste. Some people don't even like the texture.

To make Pickled Walnuts, you prick the walnuts all over with a needle, tines of a fork or a thin skewer. You then brine the nuts, changing the brine every day for the first three days, and covering with something like a plate to keep them down into the brine, then allowing them to stand for another 3 to 6 days in a fresh brine solution, then drain them and let stand in the sun for 3 days until they blacken.

You then pack them into jars, and cover them completely with a heated solution made from vinegar, sugar and spices. They need 30 to 60 days before eating.

Some methods omit the drying process, and boil them instead several times.

Pickled Walnuts are made throughout Europe, from England down to Italy. The type of vinegar to pickle them with will vary by country.

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See Also: Green Walnuts, Walnuts

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