# Help me take advantage of my walnut trees **URL:** \ **Category:** Cafe Society\ **Created:** [August 10, 2010, 12:42pm UTC](https://boards.straightdope.com/t/help-me-take-advantage-of-my-walnut-trees/549811 "2010-08-10T12:42:48Z")\ **Posts on this page:** 2\ **Page:** 3
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [August 19, 2010, 5:45am UTC](https://boards.straightdope.com/t/help-me-take-advantage-of-my-walnut-trees/549811/41 "2010-08-19T05:45:35Z")
I’m afraid it’s a bit late in the season for pickled walnuts as they are ripening now and falling naturally. But if you pick them “green” next year before the hard inner shell has fully formed you can process them in brine, dry them out, and pickle them: [Wikipedia- Pickled Walnuts](http://en.wikipedia.org/wiki/Pickled_walnuts) > [@](#): > > The first stage is to pick the walnuts whilst they are still green and the outer shell is still soft. Most recipes say that June is about the best time to pick them. The soft shelled walnuts are then soaked in brine (salt water) for up to 12 days. The walnuts are then drained and left to dry in the air. The fluid in the walnuts causes a chemical reaction to take place and the walnuts turn dark brown to black in colour. The now black walnuts are then placed into jars and a pickling solution poured over them. This can vary from a straight forward pickling vinegar to a solution containing spices and sugar. The walnuts are sealed and then left in the jars for anywhere between 5 days and 8 weeks depending on which recipe is followed. The thing is that it can take around three weeks to make [Pickled Walnuts](http://www.google.com/search?hl=en&client=firefox-a&hs=8ad&rls=org.mozilla:en-US:official&&sa=X&ei=ar9sTOOOCYSglAf6yty3Ag&ved=0CBUQBSgA&q=pickled+black+walnuts+recipe&spell=1) and depending on how old, and consequently tall, your trees are it can be a problem to pick them, as you will actually have to pick them green from the tree and poke through with a pin to test that the shell hasn’t formed. [Pickled Walnuts](http://www.davidgregory.org/pickled_walnuts.htm) Pickling walnuts is a three-week process from picking to preserving, it is dead simple to make a plentiful supply of pickled walnuts Ingredients 2kg freshly picked black walnuts 225g salt Sweet Pickling Syrup 1 litre malt vinegar 500g brown sugar 1 teaspoon allspice 1 teaspoon cloves ½ teaspoon cinnamon 1 tablespoon grated fresh ginger green walnuts ready to be pickled Method In the UK pick walnuts at the end of June before the hard nut forms inside the green shiny case. Pick a bucketful and, wearing rubber gloves, prick each walnut a couple of times with a fork. Watch out for the clear juice this produces. It is deceptive, as it stains a dark brown. Cover the walnuts with water and add salt. Leave for a week, then drain and renew with fresh brine solution for another week or so. Next, lay walnuts out on trays in a dry, airy place. In a couple of days they will turn jet black. Now the walnuts are ready for to be pickled.. For the sweet pickling syrup Combine all ingredients in a saucepan. Bring syrup mix to the boil, then add walnuts and simmer for 15 minutes. Cool and spoon walnuts into large jars, then cover with syrup. They will last for years. These pickled walnuts are great with cheese or cold meats, and make an interesting colour contrast on a pile of mashed potato. ---
**Author:** ![quid-itch](https://avatars.discourse-cdn.com/v4/letter/q/13edae/32.png) [@quid-itch](https://boards.straightdope.com/u/quid-itch)\ **Post date:** [January 18, 2011, 9:20am UTC](https://boards.straightdope.com/t/help-me-take-advantage-of-my-walnut-trees/549811/42 "2011-01-18T09:20:16Z")
Ha ha - did you see the reference for squirrel recipes on the page about picled walnuts above 😃 [Previous page](https://boards.straightdope.com/t/help-me-take-advantage-of-my-walnut-trees/549811.md?page=2)