What Do Preserved (green) Walnuts Taste Like?

[ralph124c]

I happened to be in an Armenian market yesterday, and saw a jar of these . They appear to be in a dark sauce (sugar)? In any case, I was wondering how the shells could be edible. Anyone ever tasted them?

[Kimstu]

@ralph124c

I happened to be in an Armenian market yesterday, and saw a jar of these . They appear to be in a dark sauce (sugar)? In any case, I was wondering how the shells could be edible. Anyone ever tasted them?

If these are the same thing (more or less) as pickled walnuts, then the answer seems to be:

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.

Apparently they are similar though not identical:

Preserved walnuts are an Armenian delicacy that are just now making their way to the U.S. hardcore foodie mainstream (it’s a very small stream, more like a maincreek behind your aunt’s house in the country). The walnuts are picked young, very young. Younger than when you would pick them for Nocino. They’re picked when the shells are still quite soft and have the texture mature walnut, and baby walnut inside is soft and mellow. They’re then packed in sugar, water, and lemon juice and set to preserve for a very long time.

The result are small, ebony spheres of intrigue. They have the taste of a walnut, but softer, sweeter, and more velvety. Not nearly as earthy but with a flavor that can only be described as woodsy.

[Staggerlee]

I’ve eaten pickled walnuts before, and they are indeed intriguing, and nice with a good cheese in the same way as a pickled onion, say. But just like a pickled onion, the ones I had tasted mainly of vinegar really. A nice smooth texture though, like avocado.