Ingredients with Measurements:
- 1 pound of fresh walnuts
- 2 cups of white vinegar
- 1 cup of water
- 1 cup of sugar
- 2 cinnamon sticks
- 1 teaspoon of whole cloves
- 1 teaspoon of whole allspice
- 1 orange, sliced
- 1 lemon, sliced
- 1 lime, sliced
- 1 tablespoon of salt
Special equipment needed:
- A large pot
- A canning jar with lid and ring
- A canning funnel
- A ladle
- A kitchen towel
Step-by-step instructions:
1. Rinse the walnuts under cold running water and pat them dry with a kitchen towel.
2. Using a sharp knife, cut the walnuts in half and remove the shells.
3. In a large pot, combine the white vinegar, water, sugar, cinnamon sticks, whole cloves, whole allspice, and salt. Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Reduce the heat to low and add the sliced orange, lemon, and lime. Simmer the mixture for 10 minutes.
5. Add the walnuts to the pot and simmer for an additional 10 minutes.
6. Using a canning funnel, ladle the pickled walnuts and the citrus slices into a sterilized canning jar.
7. Wipe the rim of the jar with a kitchen towel and place the lid and ring on top.
8. Process the jar in a boiling water bath for 10 minutes.
9. Remove the jar from the water bath and let it cool to room temperature.
10. Store the jar in a cool, dark place for at least 2 weeks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Temperature:
Medium-high heat for boiling the vinegar mixture and low heat for simmering the walnuts.
Serving size:
This recipe makes one quart-sized jar of pickled walnuts.
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 3g
Sodium: 590mg
Substitutions for ingredients:
- You can use apple cider vinegar instead of white vinegar.
- You can use brown sugar instead of white sugar.
- You can use different citrus fruits, such as grapefruit or tangerines.
Variations:
- You can add sliced onions or garlic to the pickling mixture for extra flavor.
- You can add dried chili flakes for a spicy kick.
- You can add herbs, such as thyme or rosemary, for a different flavor profile.
Tips and tricks:
- Use fresh walnuts for the best flavor and texture.
- Make sure to sterilize the canning jar before using it.
- Use a canning funnel to avoid spills and messes.
- Let the pickled walnuts sit for at least 2 weeks before serving for the best flavor.
Storage instructions:
Store the pickled walnuts in a cool, dark place for up to 6 months.
Reheating instructions:
The pickled walnuts can be served cold or at room temperature.
Presentation ideas:
Serve the pickled walnuts on a cheese board or as a topping for salads or sandwiches.
Garnishes:
Garnish with fresh herbs, such as parsley or cilantro.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with crackers, bread, or sliced vegetables.
Troubleshooting advice:
- If the pickling liquid is too sweet, add more vinegar.
- If the pickling liquid is too sour, add more sugar.
- If the walnuts are too bitter, soak them in cold water for a few hours before pickling.
Food safety advice:
Make sure to sterilize the canning jar before using it to avoid contamination.
Food history:
Pickled walnuts have been a popular condiment in England for centuries.
Flavor profiles:
The pickled walnuts have a tangy, sweet, and spicy flavor with a crunchy texture.
Serving suggestions:
Serve the pickled walnuts as a condiment for cheese, meat, or vegetable dishes.
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