Making Pickled Walnuts - Part 3 - Dry Ageing And Pickling

It's been a little over 2 weeks since I picked my green walnuts and began the process of pickling them - in this third and final part, we'll look at the process of dry ageing the walnuts, then pickling them in a spiced vinegar syrup
The ingredients for the pickling syrup are:
125g Molasses sugar
325g Soft brown sugar
500ml Malt vinegar
2 Tablespoons pickling spices (coriander seed, mustard seed, cloves, ginger, chilli, allspice)
1 small stick of cinnamon
(scale up to make more depending on how many walnuts you are pickling)

[@denemills7072]

Thank you for the most comprehensive 3 x KZbin demos on pickling walnuts. I shall now make my own batch this year using your recipe and I'll be taking your advice with regard to utensils, processing times, drying and storing. Well done Atomic Shrimp, I'm grateful for your easy to follow guides.

[@AtomicShrimp]

Thanks. Hope it all works OK for you. The most critical part is picking the walnuts at the right time - they should be decent size, but when you cut one in half, no hardened shell inside

[@user-iz2dt9ds1y]

I’ve pickled walnuts for years very successfully. When the second brining is complete it’s best to thoroughly rinse the nuts with fresh water to remove any residual salt. I put the nuts in a plastic bucket and run a garden hose through the contents and suck one of the rinsed nuts to ensure the taste is not salty which would spoil the final pickle. As for the vinegar, I purchase it from a Polish supermarket here in Peterborough which stocks 9% acid pickling vinegar which gives a virtually endless storage life of the pickle. The vinegar is very ‘sharp’ tasting so extra sugar is required to take the sting out of the flavour. I keep bulk jars of the finished walnuts and decant them into more convenient containers when necessary. Star anise, chilli and fresh root ginger make up my signature flavour profile. Happy Pickling everybody!

[@nogosnoqt]

Yep, I've never heard of this form of pickle. I'm not a fan of pickled foods, typically, but I'm one willing to try anything at least a couple times. Your description really makes it sound delicious.

[@francismarshall2465]

Thank you so much. I have the good fortune to have a walnut tree in my Garden. I followed your recipe to the letter. I am now enjoying the most delicious pickles I have ever eaten. Tip:- make sure you do not pick them later than the second week in June. I was few days late and some of the walnuts had begun to form shells. I ate round them. the majority though - food of the Gods. If you love food this is the ultimate foody treat. yes, it takes a bit of effort and a bit of time but it is so worth it. As Mary Berrys says " I prefer one of these to chocolate. "

[@Aaku13]

I am loving this series. You have so much interesting knowledge that you share, thanks a bunch.

[@EggBastion]

Now if only I knew where to find a walnut tree...

[@paulpower5028]

it`s a common garden tree (in europe). ask your friends. but they are not rare in the nature too

[@eacorpe88]

I live in the USA, in Michigan. I grew up where the dominate deciduous trees were American Black Walnuts. If i knew that they could be eaten like this, I would have not let them mature and then smoosh the black fruit layer off, kick, use as "ink" on the side walk. There were 6 mature trees in my backyard. On that note, you CAN use black walnut for effective dark brown hair dye. I also used it (as a young adult) to make a sort of henna-like temporary tattoo.

[@meridien52681]

I can almost imagine Elizabethans or Victorians eating these! Looks like an old ancient delicacy that has been enjoyed for ages. I always enjoy these videos. They give me a taste of foods I would like to try for myself. As an aside, I more thought they were actually savory rather than sweet. I tend toward that rather than sweet.

[@carltaylor4942]

Meridien - I make these every year here in Andalusia but I don't include any sugar at all in the recipe. They come out savoury with a very strong flavour. Just as delicious with strong cheese and crackers! Might try it with about a quarter of the amount of sugar this year.

[@baumi8125]

I've always made them with just vinegar, and they're delicious, less like a chutney, which i think the recipe in the video would be similar to. They last really well in just vinegar too, if you're worried about that. Have a jar of pickled walnuts that's 7 years old, and they're still good and just as delicious as a few years ago, (though a less firm texture, not disintegrating in the vinegar though or anything like that), here's a recipe that just uses vinegar for pickling. www.bestrecipes.com.au/recipes/pickled-walnuts/5ymx2bkp

[@elizabeth17950]

The set of 3 videos was fab. I do a lot of pickling, green tomato chutney, piccalilli, spiced red cabbage and plum chutney.. Pickled Walnuts have always been a bit of a mystery to me mainly because I didnt know at what point to pick them but you have explained everything perfectly - thank you. My father has a huge walnut tree and now its too late as the cases are bursting open, but next year I will have my day. Thank you Atomic Shirimp.

[@williamblommaart6959]

Yes, very interesting video. Never tasted pickled walnut but I definitley will make a batch later the year and use your recipe, recomendations..

[@edgarallen645]

Pickled walnuts are my all time favourite pickle closely followed by home made piccalilli.

[@KierFox]

This is the most helpful walnut pickling source I’ve found. Have two trees and a batch four days in brine so far

[@amandadavies..]

It's a sign of a good KZbinr when you will sit there and watch 3 videos about something you really hate....well 2 things as I hate both walnuts and vinegar. I actually expected to see walnuts cracked open and put in vinegar though 😁 My memories of walnuts are seeing them in a dish on the sideboard when I was a kid at Xmas ( and rarely touched) or on top of a Walnut Whip, and throwing it in the bin. I found out I hated them by eating one off the latter once. The texture and taste made me gag. Great video though, for those who are interested.

[@MrsMelrom]

I didn't have any molases sugar, so I used black treacle, nor did I have malt, so cider it was. Thank you so much for you video programmes, I reaally enjoy them.

[@weswesley826]

I’ve definitely been binge watching your videos. There’s a walnut tree on my block that I’ll have to steal some from as it gets warmer to try this but today I made two large jars of pickled assorted vegetables as I have recently started pickling more. I’ve been pickling habaneros for over a year now but I wanted a little more.

[@Clairevoyante]

It's green walnut time here in California! Thank you for the method, I will definitely try it out, along with some nocino!

[@scottbelcher9026]

Thank you so much for this series!!! I love walnuts, so I’m imagining these will be so tasty when pickled!!! I will have to try these out!!! PS I remember my grandmother’s hands being stained once a year from walnuts… ❤️

[@kmay8709]

Many thanks for this mini series, i have followed these rather than the instructions i got from ordering some online - i don't unfortunately have the luxury of a walnut tree nearby. Also wanted to thank you for these videos in general. I discovered you a couple of years back (accidentally) whilst watching 'A week on' series by Mike Jeavons, and was at first quite horrified KZbin would start playing someone else which i didn't ask for. Now i find myself walking the dog in the woods picking a plethora of wild growing fruits and vegetables to make jams, sauces or just to pickle and preserve. Definitely not something i would ever had contemplated had i not stumbled upon your channel.

[@meise3492]

Thank you very much for this video. Never heard of pickled walnuts. I know a walnut-tree near my workplace. I think, I will give it a try.

[@jacovm3091]

Looks very intriguing and I'm definitely going to try this… I live in the Walnut Country…California, even so, it's a bit difficult to find this in the market in the Raw stage probably from some regulations, usually, when I do my pickling and fermented product, I tried to be sterile as possible, And that means no contact with my skin And I even use a mask on my face If I'm planning to talk over it… to prevent any bacteria (even though I wash my teeth).. beautifully done video…

[@twelvesmylimit]

I ADORE pickled walnuts and was only introduced to them in December. My husband thinks it's a disgusting delicacy! Did you ever say how well the sap/juice worked as a wood stain?

[@monteceitomoocher]

They're delicious, my wife regards them in the same light as nuclear waste!, my recipe uses grated ginger cloves and allspice plus a little cheap balsamic vinegar to add some depth of flavour, this year's batch are maturing in the garage.

[@johnjackson678]

I had never heard of this before but it sounds interesting.

[@mikeb3010]

I think you’ve hooked me Mike, I may well have missed, what’s the best picking season, we have a few nature reserve parks near by, albeit missing Garlic leaves..But may well have Walnut trees. 👍

[@paulpower5028]

this is super interesting. will do it these year, i think

[@neiallswheel]

Great stuff, so I go wandering about, here in northern Bulgaria, and grab a couple of windfall of the national variety 'black walnut' , smash em with a lump of timber to discover that I'm either too late in the season, or the shells form early on this one. The good news is, I just found several little volunteer black walnut trees ,in various stages of growth, which are gonna get dug up & transplanted, so I thank you again, even though I'm gonna have to wait till next year before I even see if these can pickle :)

[@AtomicShrimp]

Yeah - you need to catch them at the point where the shells are no more than a crisp layer inside the thing - if they begin to harden and turn woody, it's too late. I think black walnuts should pickle OK though

[@AtomicShrimp]

camper2k I'm pretty sure any species of walnut is good for pickling as long as you pick the immature fruit before the shell layer begins to harden. Staining seems to run in the family

[@hitman33011]

Ok i think i came here at the right time of the year, im now going out to look if the walnuts are in the right condition and then i start to make my own batch! propably link u in a instagram post if im done~

[@MLE750]

Great tutorial. I'm following all your instructions. I think the fresh juices smell quite like Germoline! but I'm really looking forward to the results. (They are hopefully going to be a winning ingredient in a local village cooking contest I'm entering in the Autumn.) Slightly worried about how much sugar goes in.

[@stephenquirke9466]

Good info cheers. Just found a huge walnut tree in the garden...!

[@corystreat7605]

Awesome!! Never heard of such a thing!! I certainly don't trust myself to try and make them, where could one purchase a jar? Thank you for sharing, Cory

[@AtomicShrimp]

Amazon has them in the UK. Not sure for other markets but try a Google shopping search

[@corystreat7605]

@@AtomicShrimp thank you Sir. Will you kindly give me a mailing address for you, I would much like to send you a goody box🙂

[@donnabrasher3303]

Amazon has them in the US, in malt vinegar or in ruby port.

[@angelasquire7473]

Thanks for the videos. End of the second week in brine and my walnuts are not that dark, still green but a duller colour - nothing like the way yours look. ?? Should I just carry on with stage 3?? Heeeellllpp!

[@TheDemonAngel28]

hi it's been atleast 2 years since this video, can you do a review on how it tastes like?

[@artemidordaldianus2843]

If you are interested in that sort of stuff you could try to make "rakija" from walnuts. It is mad by putting whole walnuts in spirits. Also you could try making walnut ink.

[@miekekuppen9275]

In Austria we just call it Nussschnaps (nut spirit... I know). It´s one of the very few spirits I actually enjoy.

[@shadowmoon5445]

love these! cannot find them in nz though unless imported.

[@lorraineannheron3515]

Interestingly walnut juice was used as a fake skin dye to darken the skin, and also like nettles it dyes hair dark brown, nettles dye hair black, just thought you'd find that interesting, we always had nettles with a Sunday dinner as a child, I use them as a meaty taste in stews as I'm predominantly veggie, love the show, oh and it would stain wood walnut another project maybe

[@bobrees4363]

I had never heard of pickled walnuts, sounds interesting. I wonder if the same process could be used for other tree nuts? I live in Missouri and there aren't a lot of English walnuts, but there is a plethora of other nut trees such as American Black Walnut, Pecan and Hickory. Just going by size, I think it is a bit late to try this with the black walnuts in my yard this year.

[@AtomicShrimp]

Not sure about hickory, but I'm fairly sure any species of walnut will work as long as you get them before the shell layer hardens. I've seen recipes for pickled green black walnuts that are similar to this method

[@debiesubaugher]

I've made pickles and liqueurs out of all of these nuts and find they're pretty interchangeable. Keep in mind that black walnuts are much stronger in taste.

[@dougm.6663]

No. It doesn't work for eastern black walnuts (Juglans nigra). The flavor is OK, but the texture is something akin to rotten wood or cork. Lot's of people have tried and all have failed, including myself.

[@mescubasteve6707]

Thanks for this. I cannot find molasses sugar anywhere, I’m going to try treacle instead - it is molasses after all. Wish me luck.

[@thomasthetankengin7722]

Hey atomic shrimp! Love the videos and thanks for sharing! Have you used that much sugar every time? I ask because my previous batches were good but I think some sweetness would indeed help... Have you ever tried without sugar and if so which did you prefer? Cheers!

[@AlzhaKya]

I'm very curious to ask, how did the walnut brine solution fair as a lacquer?

[@shikeshike8684]

Hello , can i pickled it without sugar ? and thank you for sharing the videos

[@Tiger804]

Hello, I've trued pickled walnuts years ago but it was when my dad bought them in the jar,, I loved them then,, and I love them now, if only I could get them fresh,I've not even seen them in jars here, like when I lived in England, a d my dad bought them,,I would love to pickle the fresh green ones but don't know how I can get hold of them, loved part 1 and 2, and this one thankyou.

[@cossythepoacher]

Where in the World are you at the moment Angela? Amazon sells Opies pickled Walnuts. They are lovely!

[@Tiger804]

@@cossythepoacher we live in West cork Ireland dunmanway,,,,my son looked on Amazon ,but they are expensive, especially with shipping,my son orders from an English version of amazon. Thankyou for getting back to me and letting me know, I would love to get them but not at the price that amazon are asking.do you know of anywhere else where they can be bought cheaper Thank You,,, ps my son has Amazon plus ,,I don't have the app myself,and I'm not a member of amazon plus, its just my son. Thanks again

[@mintcream1186]

I’m in the US. I have a couple of black walnut trees but we never do anything with them. It’s too hard to get the nuts out and we have plenty of pecans and English walnuts. This sounds very interesting and next year I think I will try it. It’s too late this year they are already hard. Thank you for your video.

[@AtomicShrimp]

I'm sure black walnuts will work if they are picked in late spring/early summer, when they are about the size of a squash ball, - as long as they are still soft enough inside that one of them can be cut in half easily with a knife

[@dougm.6663]

No. It doesn't work for eastern black walnuts (Juglans nigra). The flavor is OK, but the texture is something akin to rotten wood or cork. Lot's of people have tried and all have failed, including myself.

[@dougm.6663]

@@AtomicShrimp No. It doesn't work for eastern black walnuts (Juglans nigra). The flavor is OK, but the texture is something akin to rotten wood or cork. Lot's of people have tried and all have failed, including myself.

[@AtomicShrimp]

@@dougm.6663 Thanks Doug - interesting

[@andrewwatts5625]

I have always loved pickled walnuts but now live in Houston Texas where they are totally not available. in the last few years living in the uk I found the pickle walnuts in the shops sweeter than I remembered as a child and not so nice, so i would tip out the juice and replace with pure malt vinegar which was a good fix. are your walnuts sweet? if so can i reduce the sugar content and end up with the same result but not so sweet?. I have found a source of green walnuts for next year so will be trying it out. evidently 10lb is around 100 nuts, how many did you do in your video Many thanks Andrew

[@Rob88]

How did they turn out?

[@LoldemortII]

I'd love to do this myself

[@Catbooks]

Are these sweet? I'd think with all the sugary ingredients they would be. Not my jam, if they are. I like savoury/salty pickles. Great series though! I love your channel.

[@elizabethwalker7082]

Hello again! I am going to be jarring my walnuts tomorrow. You were right that they turned blacker after drying out in the air. Thanks so much for your earlier response as you set my mind at ease. For the pickling liquid, do you think regular molasses is a suitable substitute for molasses sugar? I'm in Canada and I don't think molasses sugar is very common here... at least I haven't found it in my usual grocery stores, nor at a fancier specialist shop. Or, is there another type of sugar I could use?

[@AtomicShrimp]

Sure. A little molasses will work fine alongside regular sugar

[@psychedelikchameleon]

I'm waiting to be able to collect walnuts. I know a few trees. There are black walnuts in the local park but I think they might be toxic?

[@DC-wv2zg]

I thought about buying some on Amazon, but they are selling for about 3€ to 5€ per piece.

[@get6149]

What would happen if you put the pickling brine on while it was hot enough too cook them would it speed up the aging process at a slight loss in quality or would it just ruin them?

[@AtomicShrimp]

It would probably cook the walnuts a little, which I suppose would soften them. Not really sure of the overall effect, as 'soft' is indeed the target condition for a properly matured pickled walnut - I fear it might just soften the outer layer though

[@chadchadman5056]

I've cut the tops 'n' tips off of my batch..now in its second week of soaking...was this wise ?

[@AtomicShrimp]

Chad Chadman I think it will be ok

[@fossil98]

I bought some of these from the supermarket. Oddly they are black on the outside but still a bit light inside, I wonder if they're done differently.

[@AtomicShrimp]

Probably not matured for as long as I like to do them

[@crb2222]

As you squeezed the pickled walnut, it resembles a black olive in shape, colour and texture

[@AtomicShrimp]

The pickling method is quite similar

[@sunnyscott4876]

I just wonder what the first person who did this was thinking..... Yes of course, this looks good..the oysters didn't kill us. Let's try this! 🤯😱🤯😱

[@AriadneDoCastelo]

What if I want my pickles more on the savory side? You think one can substitute part of all that sugar by some salt?

[@AtomicShrimp]

Not sure I would do that (certainly not 1 to 1 replacement). Might be better looking for a specific sour pickle recipe

[@thomasthetankengin7722]

Great video! Do you have any idea if it's a bad idea to use walnuts that have been brined and cured on a tray for over a week...? I just didn't have time to do it after 2 days and left the out longer than I wanted. Health risk? Inedible?

[@AtomicShrimp]

Not sure. If there is no sign of mould or decay, I'd be inclined to continue

[@thomasthetankengin7722]

@@AtomicShrimp thanks man. Will try, seem okay but definitely more shrivelled and skin is kinda peeling off a bit :/ not sure it'll be quite the desired outcome.

[@brianartillery]

Could you use the same process to make Acorns more palatable - I know they can be buried, and rinsed to remove the tannins, but would pickling like this work?

[@AtomicShrimp]

I don't know. That's a really interesting question

[@pattymitchell9265]

WHen leaving them out for 48 hours after the brine, can you cover them with cheesecloth? We sometimes have fruit flies and i don't want them landing on the walnuts as they are drying.

[@AtomicShrimp]

Yes. As long as they are exposed to air. Maybe a frame of some sort so the muslin doesn't touch them

[@pattymitchell9265]

@@AtomicShrimp thank you

[@awakened_one]

So after 2 weeks and 2 salt brines my walnuts are not black. I cut the ends off before putting them in the salt water and pricked with fork. They are only black on the ends and the fork pricks. Any advice? Please and thank you. Also with drying does it matter if a few fruit flies get on them as they get washed before going into the jars right?

[@AtomicShrimp]

They turn black when they are aired after coming out of the brine. If you've made your brine strong enough, the fruit flies should not affect them, but it's probably better to keep them off if you can. I shut mine in the spare room with an old teatowel over them

[@awakened_one]

@@AtomicShrimp thanks.

[@georgek3410]

Wait how long do you leave them in for?, I'm planning to make these in a couple days and would really like to know

[@AtomicShrimp]

You mean how long to pickle them? I tend to make them in season and mature that batch until Christmas (but I make enough that I have some from previous batches year round)

[@georgek3410]

Oh, ok, sorry, thanks so much

[@maarten3743]

Molasses sugar is quite hard to come by here in Belgium. Is it essential for the taste of pickled walnuts, or could I use a substitute? I'm thinking of using cane sugar, or maybe some sirop de Liège

[@AtomicShrimp]

It's not essential, but it is nice. If you can get dark brown sugar that would work. If not, you could probably dissolve a little but of hard salt licorice in hot water for a similar taste

[@maarten3743]

@@AtomicShrimp Thank you so much for the advice!

[@LL-ly6fu]

Can I substitute malt vinegar for another? Balsamic is 6 percent acidic? I'm GF and can't have malt...Thanks! Cool food!

[@AtomicShrimp]

You could use wine vinegar instead - it will be different, but nice, I'm sure

[@carltaylor4942]

LL2 - I''ve used wine vinegar for years as it's easier to get hold of than malt vinegar here in Spain. Just as good, in my opinion.

[@PriyaPans]

Could you make a natural dye fron walnuts then? If draeing that liquid out can stain? For staining wood or fabric perhaps?

[@AtomicShrimp]

I believe you can make dye from walnut outer skins, leaves and bark. Not sure if the salt from this process would interfere with it though.

[@PriyaPans]

@@AtomicShrimp thanks for the reply! I'm curious since I know some people on KZbin and over on Instagram make natural plant based dyes, either from interest or as a lifestyle thing. Often what I see is crushes flowers or leaves though.

[@cossythepoacher]

No chance of botulism developing from this method then? Only I notice there's no boiling steaming of jars. And when fist sealed, the drupes are exposed above the pickling syrup. Also, you suggest reopening the jars to top up after they soak up! Again, is this safe if you are then going to leave them for potentially a year or more?

[@AtomicShrimp]

The pickle is acidic. There's no real risk of any of that

[@LoldemortII]

I will let you know if mine come out okay or not. I only have very few walnuts that didn't feel too big so I am not very confident that they are going to be soft at all. Also not sure about the syrup I made in the end. Fingers crossed that it all works out somehow.

[@cr4zyj4ck]

Did your walnuts turn out okay?

[@matthewbeddow3278]

I really love pickled walnuts, unfortunately, they upset my stomach. I used to be able to eat them with no problem be as I have got older I can no longer eat them. I used to buy them though not make my own so maybe they would be different I do know.

[@pattymitchell9265]

Have you ever heat processed the jars to seal? If I did that, would the walnuts get mushy? I'm sure they are safe with all of the vinegar but I feel like I want to process them in a hot water bath to be sure. I appreciate your thoughts on this. thank you.

[@AtomicShrimp]

You could do that if you wish, but you may actually stop the pickle from maturing properly

[@pattymitchell9265]

@@AtomicShrimp hum, would you tell me more about that? I've never had nor made these and am interested in what happens after they are or into the jars. Thank you.

[@AtomicShrimp]

Pickles like this mature over time - some of this is just a chemical reaction that will happen even if the pickle was cooked and sterilised, but some of it is probably an enzyme process that could be halted by heating. Pickled walnuts are nice enough after about 6 months in the jar, but they just get better with age - eventually they soften so that they are like delicious little pieces of chutney that you can almost spread onto cheese and crackers

[@pattymitchell9265]

@@AtomicShrimp wow, ok. so i should wait 6 months to try these?

[@AtomicShrimp]

You don't have to - they will be usable within a week or two, but they definitely improve over time. I make them every couple of years, so I usually have some mature jars ready to eat, whilst I wait for the newer ones. The first time I made them, I waited until Christmas to open the first jar

[@krisztiankrankovits5771]

Hi Shrimp! Can i use molasses instead of molasses sugar?

[@AtomicShrimp]

Use regular sugar with a tablespoon or two of molasses

[@bittehiereinfugen7723]

Unfortunately, malt vinegar is very difficult to get here and rather expensive. Would apple cider vinegar or dark balsamico be a possible substitute or would that distort the taste too much? I'm dying to try this recipe and soon the walnuts here would be big enough for it.

[@AtomicShrimp]

Cider vinegar or wine vinegar should be OK. Balsamic vinegar would alter the flavour, but I can't say for sure if that would be a bad thing - it might be really good

[@bittehiereinfugen7723]

@@AtomicShrimp Thank you, I'll try it and I'm curious about the result!

[@k-zone2753]

sorry, but were the nuts rinsed in water after second brining right before drying for 48h?

[@AtomicShrimp]

Yes, rinse after each brining. Probably not critical to do it though. There's a written version of the process (from a previous batch) here :atomicshrimp.com/post/2010/07/02/Walnuts

[@compostjohn]

Oh! I didn't use the sugared vinegar, just 'pickling vinegar'. Well, we'll see how mine turn out, I suppose. There's always next year!

[@AtomicShrimp]

They will probably be OK, just a more sour version. I suppose you could dump a tablespoon of sugar into each jar and let it dissolve

[@natalie7675]

i have brown sugar and molasses, not molasses sugar. will that work alright? just a touch of molasses? if so, how much you you say? also after 2 weeks of brining, yours are super soft, mine are only a little soft, is that alright?

[@AtomicShrimp]

Molasses+sugar should be fine. To check yours are OK, cut one in half or poke it through with a metal skewer. if there is any hard shell inside, then it might have been a little late in the picking

[@natalie7675]

@@AtomicShrimp oh they were picked 2 weeks ago so i know there's no shell. I've cut them open several times to show others cause they'd never heard of them. So after brining for 2 weeks and out to dry for 2 days.. I was only noticing they aren't super soft that's all

[@natalie7675]

@@AtomicShrimp also how much molasses do you think?

[@AtomicShrimp]

Not really sure. I would maybe replace one or two tablespoons of the sugar with molasses

[@roseamey370]

Could I use honey and molassis rather than brown sugar do you think?

[@AtomicShrimp]

Not sure about honey, but molasses and some other sugar would work no problem

[@katiekitchen895]

Honey will add a flavour of its own, I don’t bother with the sugar or molasses. I either use balsamic vinegar (for a sweeter acidic pickle) or malt vinegar. I use it hot, but not boiling for pickling and topping up. So long as the vinegar is 5% or higher acidity, then you’ll get no secondary fermentation or mould growth. We eat after 2 months (mid Sept onwards) with homemade cheeses that have matured by then too. They last, once opened, in the fridge, for about a year if kept submerged in the vinegar. After a year they can be eaten but tend to be mushy not as nice. I had some my father pickled in 2004 and they were ok! Flavour is acidically nutty, texture is soft but with some harder bits where the shell is developing, smell will be woody with some astringent notes, colour dark browny black. Perfect with Turkey, cold meats, cheese, quiches, jacket potatoes, in a coleslaw. Enjoy!

[@pattymitchell9265]

One more question. Could you describe the flavor/taste of the pickled walnuts? I've heard nothing good about how they taste except you seem to love them. Since i'm pickling 5 lbs of them (that was the least amount I could order), i'd love to know what they taste like.

[@AtomicShrimp]

Firstly, are they black walnuts that you are pickling? Apparently those are not great and they may be responsible for the reports you've heard. Best description of pickled walnuts is that they taste something like brown sauce - so A1 Steak Sauce, or HP Sauce, and something like Worcestershire sauce. It's not an exact match for flavour, but close enough to make sense.

[@pattymitchell9265]

@@AtomicShrimp No they are not black walnuts. Interesting flavor comparison. we'll see how it goes. If I don't love them i'll turn them into chutney.

[@AtomicShrimp]

I have found they make excellent seasoning ingredients for chilli, meat pies and casseroles - anything where you might use a dash of worcestershire sauce for depth of flavour - I chop a few up and throw them in. You can't exactly taste them distinctly, but they add a lovely depth and richness

[@pattymitchell9265]

@@AtomicShrimp Excellent, i like that idea.

[@trevormeek7097]

12:05 Line the tray with a sheet of greaseproof paper.

[@angelabarton2551]

I tried pickled walnuts a good while ago when I lived in England they were bought in jars,, and REALY loved them, and used to have them with Xmas dinner,, but as I live in Ireland,, I've not seen any,,,anywhere🙁I would love to know where I could get them, if you have your own walnut tree, then your away with it if not you have to buy them,, any ideas welcome?

[@Kardinaalilintu]

Apparently Amazon might deliver some.

[@m.b-ee8815]

Sainsbury's sell them, Opie is the brand i think.

[@baumi8125]

It might be cheaper to order fresh green walnuts to make your own than buying a jar, saw on one site that it was like £10 per 500g green walnuts (but idk) or even better find a walnut tree you can pick them from. It's only one month of the year that you can pick them to make pickled walnuts (june) before the shell forms, maybe a bit into early july if you live in a cold climate.

[@katiekitchen895]

Ask on a local Facebook group, that’s where I found my walnut supplier. Cost? a jar of my produce each year! Jehovah bless Keith! If a walnut tree doesn’t produce walnuts then beat it’s trunk with a leather belt or ram it with the lawn mower. My dad (long dead now) always said “A woman, a dog and a walnut tree, the more you beat ‘em, the better they be!” Not very PC, but it worked with the walnut trees. Every 7th year he’d give them a thrashing (he didn’t remove the bark) and they were always more fruitful.

[@Mintstar_Oceanpop]

Would it be detrimental to give this a third brining to get some more of the waste products from the walnuts?

[@AtomicShrimp]

I think you cpuld but it's not necessary

[@Mintstar_Oceanpop]

@@AtomicShrimpThanks so much for the reply. I'll put this on my list of things to try next year, (The walnuts in my area are fully ripened and falling off trees already).

[@Mintstar_Oceanpop]

Very excited! I have a batch of black walnuts in a brine now. I'm onto the second week.

[@magicalmisc7046]

So I have a week to figure this out. . . Molasses sugar. I love the flavor of molasses but not sure what to do. Maybe just pour a little molasses and more brown sugar. I like this recipe

[@AtomicShrimp]

Yeah, just use sugar and molasses added as separate things. It'll be good

[@kneecappahkappa5535]

Why would adding liquid to a slightly dehydrated nut cause it to pack down as opposed to dehydrating and taking up more volume?

[@AtomicShrimp]

Lubrication I suppose

[@kneecappahkappa5535]

@AtomicShrimp Thank you, sir. Because of your video, I purchased some pickled walnuts. You are absolutely correct when you said they are delicious. I can't thank you enough.

[@ghostladydarkling3250]

I know this is an old video, but could you help me with something? Did you use English walnuts? I was wondering if American black walnuts would be ok to use?

[@AtomicShrimp]

I think a lot of people say black walnuts don't work for this

[@ghostladydarkling3250]

Ok, thank you for the reply.

[@stuartmccloud307]

The big question though Mr Shrimp is: If they stain so bad, your insides are obviously gonna be stained too. Is that good, bad or indifferent?

[@AtomicShrimp]

I imagine it's not pretty in there to begin with, so not terribly worried about that

[@tricky2917]

Could you have used brandy, make an alcoholic version? My grandfather used to have something like raisins on brandy, except I know they weren't raisins. I wonder if it could have been something like this.

[@AtomicShrimp]

Honestly not sure - what an interesting idea...

[@dhyanadharma418]

Nocino 🥃

[@Mr.56Goldtop]

Where is part 2??

[@AtomicShrimp]

Here you go: kzbin.info/www/bejne/ppmno3acpM9_hKs

[@EvaPilot1]

3:45 Oh, they kinda look like the nuts now. Cool.

[@thesehandsart]

Like pickles ✔ Like walnuts✔ Pickled walnuts? Wasn't sure, then I heard malt vinegar✔✔✔

[@chenontop]

Hi you still reply?

[@NISSANZ33]

Are there any left?

[@AtomicShrimp]

I have one jar left. I will need to make more this year

[@NISSANZ33]

Atomic Shrimp oh you must. They look divine. There are not any walnut trees around where I live sadly. I wonder if you could pickle pecans the same way

[@yogogoyogirlyogogoyo]

Until Christmas?! Seriously?!

[@AtomicShrimp]

'fraid so - many good pickles and chutneys require a period in which they mature and mellow before they are properly at their best. If you want to see what these turn out like, there's a snippet in part 1 where I taste one that I made a few years ago.

[@yogogoyogirlyogogoyo]

AtomicShrimp, Thank you for the reply. I guess somethings you just have to wait for.

[@AtomicShrimp]

It's true. We have an expression "The anticipation is half the feast" - some things are actually very much better, just because we have to make ourselves wait for them

[@carltonriales4352]

I bet this would work with young pecans.