Looking for Make your own Pickled Walnuts, an English Treat! in 2023? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
I was lucky enough to have lived in England for years in my 30's. Now, while many folks (including the English) make fun of English cuisine, there are some really delicious treats there. Among these are, pickled walnuts. They are great with hors d'oeuvres, meats and cheese plates, even in cooking. They have a sweet, tart pickle taste to them, and a soft but firm texture - much like the firmest cucumber pickle you've ever had, but not hard!
Pickling walnuts is quite easy.
It's really simple!
They must be unripe and green, before the hard shell inside starts to form. Or rather, before it starts to become hard.
This is usually June to early July.
They aren't sold in stores, you must have access to a living walnut tree!
Just take a fork and punch holes in the skin of the walnut as shown in the photo. You don't have to go deep or apply a lot of pressure. This is just to let the pickling liquid in.
Remember, you will want to wear waterproof gloves, the liquid, which starts out clear or greenish, will turn black and stain everything, including your skin.
Once you harvest the green walnuts, you wash them in water and then cut of 1/8 to 1/4 inch from both ends (stem and opposite) of the walnut.
Simple: just let the walnuts soak in a salt solution (1 lb or 1 cup per gallon of water) for 1 week.
After a week, drain and rinse the walnuts and pur in fresh brine. Alone them to rest for another week.
By now, the walnuts have turned black.
Just discard the salt water, and rinse the walnuts
The pickling solution is 50% water, 50% vinegar (5%) and 1/4 cup of pickling spice per gallon of solution. Heat the spices and liquids until simmering on the stove.
Combine the walnuts and hot pickling solution in a large glass jar. Just pop the jar in the fridge and let it rest for at least a week. Thereafter, keep the walnuts stores in the fridge. There is no lab-tested canning recipe, so we can't say what the processing conditions would be for safe home canning of pickled walnuts.
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
This is THE book on canning! My grandmother used this book when I was a child.; It tells you in simple instructions how to can almost anything; complete with recipes for jam, jellies, pickles, sauces, canning vegetables, meats, etc.
If it can be canned, this book likely tells you how! Click on the link below for more information and / or to buy (no obligation to buy)The New Ball Blue Book of Canning and Preserving
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions.
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years old and looks like new.
The black ones are the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce.
This complete kit includes everything you need and lasts for years: the canner, jar rack, Jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately. It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
From left to right:
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with theEasy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
most recent version of
the Ball Blue Book