Mark Diacono

Pickled walnuts

Preparation info
  • Makes about

    1 kg

    • Difficulty

      Easy

Appears in
top 1000A Year at Otter Farm
A Year at Otter Farm

By Mark Diacono

Published 2014

  • About

I prepare these in July and let them mature until autumn arrives. They’re delicious with cheese, cured meats and cold roast beef.

Ingredients

  • 1 kg green walnuts
  • 100 g salt
  • 1 litre

Method

Prick each walnut a few times with a fork. Dissolve the salt in the water over a low heat to make a brine. Add the walnuts and bring slowly to the boil, then take off the heat and leave to stand for a day or two.

Drain the walnuts, discarding the brine. Spread them out on a tray and leave in a well-ventilated dry place. The nuts will turn black in 2 or 3 days.

Now, to make the p