Ingredients with Measurements:
- 2 cups walnuts, shelled and halved
- 1 cup apple cider vinegar
- 1 cup water
- 1 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice
- 1 teaspoon salt
Special Equipment Needed:
- Large saucepan
- Mason jars with lids
Step-by-Step Instructions:
1. In a large saucepan, combine the apple cider vinegar, water, sugar, cinnamon stick, whole cloves, whole allspice, and salt. Stir to combine.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.
3. Add the shelled and halved walnuts to the saucepan and reduce the heat to low.
4. Simmer the walnuts in the pickling liquid for 10-15 minutes or until they are tender.
5. Remove the saucepan from the heat and let the walnuts cool in the pickling liquid.
6. Once cooled, transfer the walnuts and pickling liquid to mason jars with lids.
7. Refrigerate the jars of pickled walnuts for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes approximately 2 cups of pickled walnuts
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 can be used instead of granulated sugar.
- Ground cinnamon, cloves, and allspice can be used instead of whole spices.
Variations:
- Add sliced onions or garlic to the pickling liquid for extra flavor.
- Use different types of nuts, such as pecans or almonds, instead of walnuts.
Tips and Tricks:
- Make sure to use fresh walnuts for the best flavor and texture.
- Use a slotted spoon to transfer the walnuts to the mason jars to avoid transferring too much pickling liquid.
- These pickled walnuts can be stored in the refrigerator for up to 1 month.
Storage Instructions:
Store the pickled walnuts in mason jars with lids in the refrigerator for up to 1 month.
Reheating Instructions:
These pickled walnuts are served cold and do not need to be reheated.
Presentation Ideas:
Serve the pickled walnuts in a small bowl or on a platter with toothpicks for easy serving.
Garnishes:
Garnish with fresh herbs, such as parsley or thyme, for a pop of color.
Pairings:
These pickled walnuts pair well with cheese boards, charcuterie boards, or as a topping for salads.
Suggested Side Dishes:
Serve these pickled walnuts alongside crackers, bread, or fresh fruit.
Troubleshooting Advice:
If the pickling liquid is too sweet, add more vinegar to balance out the flavors.
Food Safety Advice:
Make sure to use clean mason jars and lids to avoid contamination. Store the pickled walnuts in the refrigerator to prevent spoilage.
Food History:
Pickled walnuts have been a popular snack in England for centuries. They were traditionally made in the fall when walnuts were in season and were often served alongside cheese and bread.
Flavor Profiles:
These pickled walnuts have a sweet and tangy flavor with hints of cinnamon and cloves.
Serving Suggestions:
Serve these pickled walnuts as a snack or appetizer alongside cheese, crackers, or fresh fruit.
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