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Pickled Walnuts



4.5kg green walnuts (green cases on).

450g salt dissolved in 4.25 litres of water.

Sweet pickling brine:

2 litres malt vinegar

450g brown sugar

1.5 tsp salt

1 tsp black peppercorns

1 tsp ground allspice

0.5 tsp ground cloves

0.5 tsp ground cinnamon

1 tblsp peeled, grated, fresh ginger.


1. Prick each walnut with a fork a few times and place in sterilised jars and cover with the dissolved salt brine and leave overnight.

2. Pour out and replace with fresh salt brine. Repeat for 3-4 days.

3. Rinse walnuts to remove excess salt, then play on a tray and allow to dry for a day or two. They will turn black, this is normal!

4. Put all the sweet pickling brine ingredients in a pan and bring to the boil. Add the walnuts and boil for another 5-10 minutes.

5. Spoon walnuts into a jar, cover with sweet pickling brine and seal.

6. Leave them to mature for 6 months. They'll keep for a few years.

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