Ingredients with Measurements:
- 2 cups walnuts, shelled and halved
- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup granulated sugar
- 2 teaspoons salt
- 4 cloves garlic, peeled and sliced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
Special equipment needed:
- A large glass jar with a tight-fitting lid
Step-by-step instructions:
1. In a medium saucepan, combine the white wine vinegar, water, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
2. Add the garlic, rosemary, thyme, and bay leaf to the saucepan. Reduce the heat to low and simmer for 5 minutes.
3. Add the walnuts to the saucepan and stir to coat them in the pickling liquid. Simmer for an additional 5 minutes.
4. Remove the saucepan from the heat and let it cool for 10 minutes.
5. Carefully transfer the pickled walnuts and the pickling liquid to a large glass jar. Make sure the walnuts are completely submerged in the liquid.
6. Seal the jar tightly with the lid and let it sit at room temperature for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
- Total time: 25 minutes
Temperature:
- Room temperature
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 14g
- Protein: 5g
Substitutions for ingredients:
- Red wine vinegar can be used instead of white wine vinegar.
- Honey or maple syrup can be used instead of granulated sugar.
- Dried herbs can be used instead of fresh herbs.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use different herbs, such as sage or oregano, for a different flavor profile.
- Add sliced onions or shallots for extra flavor.
Tips and tricks:
- Make sure the walnuts are completely submerged in the pickling liquid to ensure even pickling.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- These pickled walnuts can be stored in the refrigerator for up to 1 month.
Storage instructions:
- Store the pickled walnuts in the refrigerator for up to 1 month.
Reheating instructions:
- These pickled walnuts are meant to be served cold and do not need to be reheated.
Presentation ideas:
- Serve the pickled walnuts on a charcuterie board with cheese and crackers.
- Use them as a topping for salads or sandwiches.
Garnishes:
- Sprinkle chopped fresh herbs on top of the pickled walnuts for extra flavor.
Pairings:
- Serve with a glass of white wine or a cold beer.
Suggested side dishes:
- Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the pickling liquid is too sour, add a little more sugar to balance it out.
Food safety advice:
- Make sure to use a clean glass jar and wash your hands thoroughly before handling the ingredients.
Food history:
- Pickled walnuts are a traditional British delicacy that dates back to the 18th century.
Flavor profiles:
- These pickled walnuts have a tangy and slightly sweet flavor with hints of garlic and herbs.
Serving suggestions:
- Serve as an appetizer or snack.
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