Pickled green walnuts

Long term blog followers will have read my attempts with preserving freshly shelled walnuts (as dry nuts) here and here. In those posts I indicated I was aware that traditionally green walnuts are pickled,  but I hadn’t known this when I set my mind to pickling. Recently I had the pleasure of enjoying some home-pickled green walnuts.

The orbs of soft shelled walnuts stood glistening in a jar of clear coca-cola coloured water.

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One was drawn out from the liquid and cut in half.

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In the photo above you can see the flanged folds of the walnut fallen out from its outer coatings. Clearly everything looked soft so I set about tasting.

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What I learnt was that the very thin ‘shell’ could be chewed and swallowed, but it was not really soft enough to be pleasant. In future I expect I will scrape out all the ‘meat’ from within these outer coatings and only eat that filling.

I started with the ‘nut’ portion and it dissolved in my mouth and slipped away. Terrific. I went back for the soft gooey interior that had surrounded the nut. Mushy and softly pickled. A total delight.

Pickling green walnuts later this year will now definitely be something I want to do – so offload your spare green walnuts here please!

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2 Responses to Pickled green walnuts

  1. Chantale says:

    Come and have some more!

    Like

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