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Dessert

Filberts

A method for preserving pecan nuts by layering them with salt in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Filberts

Ingredients

Directions

Prepare

  1. Remove the husks from ripe filberts.

  2. Rub the nuts dry with a coarse cloth.

  3. Sprinkle a little salt in a stone jar.

Store

  1. Place a layer of filberts in the jar, adding a small quantity of salt between each layer.

  2. Tie the jar closed and keep it in a dry place.

  3. After six months, the filberts can be easily peeled.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Filberts
The main nut; salting and months of dry storage soften the skins so they peel easily.
Coarse sea salt
Draws out moisture and preserves the nuts while they sit in the jar.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More pecans recipes

Candied 3Salted 3

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