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4.9 from 81 votes

Pickled Walnuts

Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores. But you do need them hull and all, so this only works if you have a tree nearby. The pickling liquid in my recipe is very traditional; you'll see variations on it throughout England. I've also made a Chinese-inspired version with Sichuan peppercorns and star anise replacing the allspice. This recipe makes about 3 quarts.

Prep Time
30 mins
Total Time
30 mins
Servings: 25
Calories: 49 kcal
Course: Appetizer
Cuisine: British

Ingredients

  • About 50 to 60 green, unripe walnuts
  • 1/2 cup kosher salt
  • 1/2 gallon water
  • 2 quarts cider or malt vinegar
  • 1 tablespoon cracked black pepper
  • 1 tablespoon cracked allspice berries
  • 1 ounce ginger, about 1 1/2-inch pieces, smashed
  • 1 cup brown sugar

Instructions

    Cup of Yum
  1. Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks -- and it won't come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
  2. Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
  3. Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement -- you just want them to rest below 70°F -- for at least a month before you eat them. Kept this way they will last a year.

Notes

  • Note that prep time does not include fermenting time. 

Nutrition Information

Calories 49kcal (2%) Carbohydrates 9g (3%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2272mg (95%) Potassium 24mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin C 1mg (1%) Calcium 18mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 25Serving

Amount Per Serving

Calories 49

% Daily Value*

Calories 49kcal 2%
Carbohydrates 9g 3%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 2272mg 95%
Potassium 24mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin C 1mg 1%
Calcium 18mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.