Name: Walnut Pickle
Ingredients: ¼ pound coarse sea salt; 1 quart cold water; walnuts

Walnut Pickle

Ingredients

¼ pound coarse sea salt
1 quart cold water
walnuts

Directions

Prepare

Select walnuts before the shells begin to harden.
Make a strong brine by mixing ¼ pound of coarse sea salt with 1 quart of cold water.

Soak and blacken

Soak the walnuts in the brine for one week.
Place the soaked walnuts in the sun until they turn black.

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

Walnuts: Provide the main ingredient, which darkens and softens during brining and sun exposure.
Coarse sea salt: Draws moisture out of the walnuts and seasons them through the brine.

“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.