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To Pickle Walnuts Green

Pickles green walnuts in a saltwater brine, pricking them and layering with green blades.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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To Pickle Walnuts Green

Ingredients

Directions

Brine

  1. Soak the walnuts in a strong saltwater brine for nine days, changing the brine three times.

  2. Prick each walnut with a pin.

Layer

  1. Layer green blades in the bottom of a pan.

  2. Place the walnuts on top of the blades.

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

Green walnuts
Main ingredient that is softened and flavoured by the brine during the pickling process.
Salt
Forms the strong brine that draws out bitterness and preserves the walnuts during soaking.

The step that matters

Changing the brine three times. Replacing the brine keeps the salt concentration strong enough to preserve the walnuts and draw out bitterness over the nine days. Letting it weaken could allow spoilage.

“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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