Sunday, 16 June 2013

Pickled Black Walnut

If you live in Stockfish CA, you probably know the levee along the Calaveras River that runs through the University. I was riding my bike for an eye exam a few weeks ago and passed the stand of walnuts before you get to the I-5 underpass. Did you realize that one set is English, a.k.a. Persian Walnuts and the other Black Walnuts? I know you can pickle the former, but the latter? Well, here's a shot.

First I have to confess, if you look at my recipe for pickled walnuts in the Lost Arts, I think I left out something that might be important. I just poked them with holes and went right into the pickle. They were good, but I think the proper way to do it is to brine for a week, change the water and brine for another, then leave them out until they turn black (which is what you see here) and then go into the pickle. This one was half brine, half vinegar with extraneous spices and some sugar. It should be good. The only thing I'm wondering is if the shells inside will be edible. I passed a knife through, as you can see here, but certainly not as soft as regular walnuts. I also did a batch of those, and poked with pins. THIS time with rubber gloves on! I'll share the after photos in a couple of months, when the weather gets cooler.

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