Ingredients with Measurements:
- 2 cups of walnuts
- 1 cup of apple cider vinegar
- 1 cup of water
- 1/2 cup of honey
- 1 cinnamon stick
- 1 teaspoon of whole cloves
- 1 teaspoon of whole allspice
- 1 teaspoon of salt
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning tongs
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the walnuts and blanch for 5 minutes. Drain and rinse under cold water.
2. In a separate pot, combine the apple cider vinegar, water, honey, cinnamon stick, whole cloves, whole allspice, and salt. Bring to a boil, stirring until the honey dissolves.
3. Add the blanched walnuts to the pot and simmer for 10 minutes.
4. Using canning tongs, transfer the walnuts to sterilized mason jars. Pour the pickling liquid over the walnuts, making sure they are completely covered.
5. Seal the jars with the lids and process in a boiling water bath for 10 minutes.
6. Remove the jars from the water bath and let cool to room temperature.
7. Store in a cool, dark place for at least 2 weeks before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
Temperature:
- Boiling water bath
Serving size:
- Makes 2-3 jars
Nutritional information:
- Calories: 120
- Fat: 8g
- Carbohydrates: 11g
- Protein: 2g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Maple syrup or agave nectar can be used instead of honey.
Variations:
- Add sliced ginger or orange peel to the pickling liquid for extra flavor.
- Use different types of nuts, such as pecans or almonds.
Tips and tricks:
- Make sure the jars are completely sterilized before adding the walnuts and pickling liquid.
- Use a canning funnel to easily pour the pickling liquid into the jars.
- Let the pickled walnuts sit for at least 2 weeks before serving to allow the flavors to develop.
Storage instructions:
- Store in a cool, dark place for up to 1 year.
Reheating instructions:
- Serve at room temperature.
Presentation ideas:
- Serve the pickled walnuts on a cheese board or as a topping for salads.
Garnishes:
- Sprinkle chopped fresh herbs, such as thyme or rosemary, over the pickled walnuts before serving.
Pairings:
- Serve with a variety of cheeses, crackers, and fresh fruit.
Suggested side dishes:
- Serve alongside roasted vegetables or grilled meats.
Troubleshooting advice:
- If the pickling liquid is too sweet, add more vinegar to balance the flavors.
Food safety advice:
- Make sure the jars are properly sealed before storing.
- Discard any jars that show signs of spoilage, such as bulging lids or cloudy liquid.
Food history:
- Pickled walnuts have been a popular snack in England for centuries.
Flavor profiles:
- Sweet, tangy, and slightly spicy.
Serving suggestions:
- Serve as a snack or appetizer.
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