Pickled Walnuts

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • Green walnuts
  • 4 pints/2 litres water
  • 8 oz/225g salt
  • 4 pints/2 litres vinegar
  • 3 small onions
  • 1 teaspoon cloves
  • 1½ oz/40g black peppercorns
  • 1 oz/25g root ginger
  • 2 blades mace
  • 2 bay leaves
  • 2 oz/50g mustard seed


Use the walnuts before any shell has formed, about the middle of July. Pierce each nut with a darning needle (this can stain the hands badly) and put into a brine made from the water and salt. Leave in the brine for 9 days, changing the brine three times. Drain and put on flat dishes, and leave in an airy place for 2-3 days until black. Boil the vinegar, onions and spices together for 5 minutes. Leave covered for 2 hours, strain and boil again. Pack the black walnuts into preserving jars, and cover with hot spiced vinegar. Leave until cold and seal tightly. Leave for 2 months before using.

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