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Pickled Walnuts



Pickled Walnuts are walnuts that are brined, then pickled. They end up black after being pickled.

They are usually picked before the shell forms and hardens on the nut -- i.e., unripe walnuts, aka Green Walnuts. The whole nut is used, including this unripe, soft shell.

They are an acquired 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.

Nutrition

Note: Opies brand lists salt as an ingredient, but does not show sodium value in nutritional information.

Nutrition Facts
Per 6 medium-sized, 100 g (Opies brand pickled in malt vinegar)
Amount
Calories
120
Fat
1.44 g
Carbohydrate
27.46 g
Protein
.92 g

Weight Watchers®
Per 2 medium-sized, 33g (Opies brand pickled in malt vinegar)
Amount
PointsPlus™
1

* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

Equivalents

1 x 390 g (14 oz) jar, drained of liquid = 190 g (6.7 oz) of actual pickled walnut product (Opies brand)


Literature & Lore

"Everyone ate pickled bloomin' walnuts then. Don't ask me why. I think perhaps because they were a lively spicy taste and there was no Chinese or Indian food then! Most of what we ate by modern standards was really very plain, even dull." -- Jackman, Nancy. With Tom Quinn. The Cook's Tale. London: Hodder & Stoughton. 2012. Page 124.

See also:

Pickles

Aceto Dolce; Alum; Branston Pickle and Sardine Sandwiches Recipe; Branston Pickle; Bread and Butter Pickles; Caperberries; Capers; Chow-Chow; Cocktail Onions; Cornichons; Deep-Fried Pickles; Dill Pickles; Gardiniera; Godeulppagi Kimchi; Hot-Pickled Mustard Root; Japanese Pickles; Kimchi; Lime (Chemical); Pickle Chips; Pickle Juice; Pickled Eggs; Pickled Onions; Pickled Walnuts; Pickles; Pickling Cucumbers; Pickling Lime; Pickling; Preserved Lemons; Preserved Mustard Greens; Sauerkraut; Yum Yum Pickles

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Citation

Oulton, Randal. "Pickled Walnuts." CooksInfo.com. Published 11 November 2004; revised 29 December 2013. Web. Accessed 12/15/2017. <http://www.cooksinfo.com/pickled-walnuts>.

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