Walnut-Catsup
Ingredients
Directions
Prepare
Gather green walnuts.
Prick them with a skewer.
Brine
Place them in a vessel with a large amount of coarse sea salt and enough water to cover them.
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
- Green walnuts
- Unripe nuts whose flesh softens and darkens during pickling, forming the dish's base.
- Coarse sea salt
- Draws moisture out and seasons the walnuts while helping preserve them in the brine.
The step that matters
Pricking the walnuts. Pricking lets the salt brine penetrate the hard outer husk and flesh. Without it, salt reaches the interior slowly, so the nuts may not cure evenly.
“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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