Pickled Walnuts is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pickle of young walnuts that are brined, blackened in the sun and packed into jars before preserving in lightly-spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Walnuts.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED WALNUTS (Very Good).
534. INGREDIENTS.—100 walnuts, salt and water. To each quart of vinegar allow 2 oz. of whole black pepper, 1 oz. of allspice, 1 oz. of bruised ginger.
Mode.—Procure the walnuts while young; be careful they are not woody, and prick them well with a fork; prepare a strong brine of salt and water (4 lbs. of salt to each gallon of water), into which put the walnuts, letting them remain 9 days, and changing the brine every third day; drain them off, put them on a dish, place it in the sun until they become perfectly black, which will be in 2 or 3 days; have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil sufficient vinegar to cover them, for 10 minutes, with spices in the above proportion, and pour it hot over the walnuts, which must be quite covered with the pickle; tie down with bladder, and keep in a dry place. They will be fit for use in a month, and will keep good 2 or 3 years.
Time.—10 minutes.
Seasonable.—Make this from the beginning to the middle of July, before the walnuts harden.
Note.—When liked, a few shalots may be added to the vinegar, and boiled with it.
Buy young walnuts, where the skin of the casing remains soft enough to be pierced by a fork. Prick the walnuts all over with a fork then place in a large bowl and make enough strong brine (360g per 1l water) to completely cover the walnuts.
Allow the walnuts to soak in the brine for 9 days, but cover with fresh strong brine each third day. After this time, drain the walnuts, place in a shallow dish then set aside in a sunny place (a conservatory or greenhouse is good) and leave there, turning occasionally, for about 3 days, or until all the walnuts turn completely black. After this time, pack the walnuts into cleaned and sterilized jars (do not completely fill the jars).
Take enough vinegar to fill the jars and for each 1l vinegar add 60g whole black peppercorns, 30g allspice and 30g bruised ginger. Combine in a pan, bring to a boil and cook for 10 minutes. Take off the heat and pour over the walnuts whilst still hot. Seal with vinegar-proof lids Place in a cool, dry cupboard and set aside to mature for at least 1 month before use.
