Ingredients with Measurements:
- 2 cups walnuts, shelled
- 2 cups apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 tsp whole cloves
- 1 tsp whole allspice
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp salt
Special equipment needed:
- Large pot
- Mason jars with lids
- Canning funnel
- Tongs
- Kitchen towels
Step-by-step instructions:
1. Blanch the walnuts in boiling water for 2 minutes. Drain and rinse with cold water.
2. In a large pot, combine the apple cider vinegar, water, sugar, cinnamon stick, cloves, allspice, peppercorns, mustard seeds, and salt. Bring to a boil, stirring until the sugar dissolves.
3. Add the blanched walnuts to the pot and reduce the heat to a simmer. Cook for 10-15 minutes, or until the walnuts are tender.
4. Using a canning funnel, transfer the walnuts and pickling liquid to sterilized mason jars.
5. Wipe the rims of the jars with a clean kitchen towel and seal with lids.
6. Process the jars in a boiling water bath for 10 minutes.
7. Remove the jars from the water bath with tongs and let cool to room temperature.
8. Store the pickled walnuts in a cool, dark place for at least 2 weeks before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Processing time: 10 minutes
Temperature:
Boiling water bath
Serving size:
Makes 2-3 jars
Nutritional information:
Calories: 150
Fat: 10g
Carbohydrates: 15g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Brown sugar or honey can be used instead of granulated sugar.
- Ground spices can be used instead of whole spices.
Variations:
- Add sliced onions or garlic to the pickling liquid for extra flavor.
- Use different spices, such as cardamom or star anise, for a unique twist.
- Add a splash of bourbon or whiskey to the pickling liquid for a boozy kick.
Tips and tricks:
- Use fresh, high-quality walnuts for the best flavor.
- Make sure the jars are sterilized before filling them with the pickled walnuts.
- Let the pickled walnuts sit for at least 2 weeks before serving to allow the flavors to develop.
Storage instructions:
Store the pickled walnuts in a cool, dark place for up to 1 year.
Reheating instructions:
The pickled walnuts can be served cold or at room temperature.
Presentation ideas:
Serve the pickled walnuts on a charcuterie board or as a garnish for cocktails.
Garnishes:
Fresh herbs, such as thyme or rosemary, can be used as a garnish.
Pairings:
The pickled walnuts pair well with cheese, cured meats, and crackers.
Suggested side dishes:
Serve the pickled walnuts with a side of bread or crackers.
Troubleshooting advice:
If the pickling liquid is too sweet, add more vinegar to balance the flavors. If it's too sour, add more sugar.
Food safety advice:
Make sure to follow proper canning procedures to ensure the safety of the pickled walnuts.
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.
Serving suggestions:
Serve the pickled walnuts as a condiment for meat dishes or as a snack.
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