Sunday, June 16, 2013
Pickled Black Walnut
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.
UPDATE: The regular walnuts I did are perfect. In the black walnuts, the shells are a bit hard, but the rest is edible. Well, look at the English walnuts. They smell a bit like Coca Cola! But very pleasantly salty, sour and savory. These would go perfectly with a hunk of cheddar and a pint of bitter.