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Pickled Walnuts or Butternuts

Pickled walnuts or butternuts preserved in vinegar, sugar, and spices.

From an old cookbook · modernised transcription
By Women of the First Congregational Church (Marysville, Ohio) · From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and vinegar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 20,806 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Pickled Walnuts or Butternuts

Ingredients

Directions

Prepare the walnuts

  1. Take well-grown nuts, still tender enough to stick a pin through.

  2. Put them in water as salt for fresh cucumber pickles, let stand two or three days, changing the water during that time.

  3. Take out, rinse, and lay in the sun a few hours, turning frequently until black.

Make the pickle and pack

  1. Bring to a boil some good cider or white wine vinegar, with any spices you choose such as cinnamon, cloves, mace, red ginger, mustard seed, pepper, and horse-radish, and if you like, about a pint of sugar to a gallon of vinegar.

  2. Put nuts into a jar and pour over hot vinegar; will be ready for use in a few days.

Nutrition, whole recipe (rough)

52Calories
0 gProtein
0 gFat
13 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Sugar1 tbsp (12.5g) granulated49
Vinegar1 tbsp (15ml) distilled3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Walnuts (in the method)
Main ingredient that is pickled; it softens and darkens as it cures in the vinegar.
Vinegar
Acid that preserves the nuts and gives the pickle its sharp flavour.
Sugar
Adds sweetness to balance the sharpness of the vinegar.

The step that matters

Blackening the nuts in the sun. The nuts must be turned often until they are fully black, because uneven darkening leaves pale patches and the nuts must be dried and fully cured before the hot vinegar is poured over them.

“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.

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