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Name: Pickled Walnuts
Prep time: 15 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 oz Black peppercorns; 2 1/2 pt Wine vinegar; 1 2 in stick cinnamon;; 3 1/2 pt Water; 2 1/4 lb Young green walnuts; 1/4 lb Salt; 1/2 ts Freshly grated dry ginger; 1 ts Allspice

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INGREDIENTS

1 oz Black peppercorns
2 1/2 pt Wine vinegar
1 2 in stick cinnamon;
3 1/2 pt Water
2 1/4 lb Young green walnuts
1/4 lb Salt
1/2 ts Freshly grated dry ginger
1 ts Allspice

Servings

INSTRUCTIONS

1. Prick the walnuts all over with a carpet needle. Place the nuts in a ceramic bowl, dissolve half the salt in half the water and pour over the walnuts. Cover and leave for 5 days in a cool place, stirring twice a day to ensure even brining. 2. Drain the walnuts, mix the remaining salt and water, pour over the brine and leave for another five days, stirring twice a day as before. Drain, spread out in a single layer on a flat dish and leave to dry in the sun until they are black. 3. Crush the peppercorns and allspice berries and simmer the vinegar with the spices for 20 minutes. Allow to cool and strain. Pack the walnuts into sterilised, wide-necked jars, filling them no more than three-quarters full, and pour in the spiced vinegar. Cover and leave in a cool place for 6 weeks before using.

NOTES

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Pickled Walnuts

1 oz Black peppercorns 
2 1/2 pt Wine vinegar 
1  2 in stick cinnamon; 
3 1/2 pt Water 
2 1/4 lb Young green walnuts 
1/4 lb Salt 
1/2 ts Freshly grated dry ginger 
1 ts Allspice

1. Prick the walnuts all over with a carpet needle. Place the nuts in a  ceramic bowl, dissolve half the salt in half the water and pour over the  walnuts. Cover and leave for 5 days in a cool place, stirring twice a day  to ensure even brining.    2. Drain the walnuts, mix the remaining salt and water, pour over the brine  and leave for another five days, stirring twice a day as before. Drain,  spread out in a single layer on a flat dish and leave to dry in the sun  until they are black.    3. Crush the peppercorns and allspice berries and simmer the vinegar with  the spices for 20 minutes. Allow to cool and strain. Pack the walnuts into  sterilised, wide-necked jars, filling them no more than three-quarters  full, and pour in the spiced vinegar. Cover and leave in a cool place for 6  weeks before using.

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Nutrition

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Serving Size: 1 Serving (3870g)
Recipe Makes: 1 servings

Calories: 2318
Calories from Fat: 241 (10%)

Amt Per Serving		% DV

	Total Fat 26.8g	36 %
	Saturated Fat 8.1g	40 %
	Monounsaturated Fat 8.3g
	Polyunsanturated Fat 9.3g
Cholesterol 0mg		0 %
Sodium 482.1mg		17 %
Potassium 10790mg		284 %
Total Carbohydrate 534.5g		157 %
	Dietary Fiber 217.1g	868 %
	Sugars, other 317.4g
Protein 90.1g		129 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2318

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