A pickling I shall go

[slack ma girdle]

Woop woop

 

Sent from my SM-G925F using Arbtalk mobile app

[SteveA]

What are those burnt looking things?

How see shed going?

cheers, Steve

[sloth]

Walnuts?

[SteveA]

Walnuts?

 

Burnt walnuts?

[slack ma girdle]

Burnt walnuts?

 

Not burnt, they go black when you dry them in the sun, after brining for 3 days.

They are now in a bath of spiced vinegar, and will remain there until Crimbo.

[muttley9050]

Looks cool, would like to have a go, can you explain your process please.

[slack ma girdle]

Looks cool, would like to have a go, can you explain your process please.

 

You need to pick the walnuts before the shells form. Brine the nuts in a brine solution: 1 lb of salt to a gallon of water, for 2-3 days.

Rince well and leave in a airy sunny place to dry for 3 days.

Mix 1 lb of sugar with 1/2 gallon of vinegar, and spice of your choice such as cloves, allspice, star annise, cardamon. Bring to the boil and add the dried walnuts.

Boil for a couple of minutes and bottle.

Keep for at least 6 months. The last time i made them they kept for three years.

Brilliant with cheese, cold meet, but they are a an acquired taste.

[muttley9050]

Thanks. Do you dont peel anything off. Just eat them as they are?

[Gary24]

They are real good as you say with a nice bit of cheese and crusty bread my old man used to do em for us every year:thumbup:

[slack ma girdle]

Thanks. Do you dont peel anything off. Just eat them as they are?

You eat the whole thing, warts and all.

[emoji1]

 

Sent from my SM-G925F using Arbtalk mobile app