Filberts, to Keep
Ingredients
Directions
Prepare
Remove the husks from the filberts.
Store
Place them in dry stone jars and tie the jars with brown paper.
Store in a cool, dry place.
Turkish method
For the Turkish method, rub the nuts dry with a coarse cloth.
Sprinkle a little salt in the jar, layer the filberts, and add a small quantity of salt between each layer.
Keep the jar in a dry place.
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 nuts being preserved; their fat can turn rancid over time, so storage conditions matter.
- Coarse sea salt
- Draws out moisture and acts as a preservative, helping slow spoilage in the stored nuts.
The step that matters
Rub the nuts completely dry. Surface moisture encourages mould and spoilage during storage. Drying the nuts before layering them with salt, and keeping the jar dry, gives the salt and dry conditions the best chance to preserve 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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