Craig Claiborne

Pickled Walnuts

Preparation info

  • 1 quart

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 quart unripe white walnuts (butternuts)
  • 1 dill sprig
  • 3 walnut leaves

Method

  1. The walnuts must be of almost maximum size, but they must be gathered before their shells have started to harden. If a nutpick or icepick can be pushed straight through the walnuts, husk and all, they are young and tender enough to pickle.

  2. Put the nuts in a large kettle and cover them with boiling water. Boil until water discolors badly. Pour off the