Best 6 Sweet Pickled Walnuts Recipes

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Indulge in a delightful culinary journey with our comprehensive guide to sweet pickled walnuts. Discover the art of preserving walnuts and transforming them into a sweet and tangy treat. This article offers a diverse collection of recipes, each with its unique flavor profile and preparation method. Explore the classic Sweet Pickled Walnuts recipe, a timeless favorite that captures the essence of traditional pickling. For a twist on the classic, try the Spiced Pickled Walnuts, where aromatic spices elevate the walnuts to new heights of flavor. If you prefer a more intense sweetness, the Honey Pickled Walnuts are sure to satisfy your cravings. For those who enjoy the tang of citrus, the Lemon Pickled Walnuts offer a refreshing and zesty option. And for a truly unique experience, the Pickled Walnuts with Port Wine adds a touch of sophistication and complexity to this classic recipe. Whichever recipe you choose, you'll be delighted by the sweet, tangy, and aromatic symphony of flavors that pickled walnuts bring to your culinary repertoire.

Let's cook with our recipes!

PICKLED WALNUTS



Pickled Walnuts image

Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores. But you do need them hull and all, so this only works if you have a tree nearby. The pickling liquid in my recipe is very traditional; you'll see variations on it throughout England. I've also made a Chinese-inspired version with Sichuan peppercorns and star anise replacing the allspice. This recipe makes about 3 quarts.

Provided by Hank Shaw

Categories     Appetizer

Time 30m

Number Of Ingredients 8

About 50 to 60 green, (unripe walnuts)
1/2 cup kosher salt
1/2 gallon water
2 quarts cider or malt vinegar
1 tablespoon cracked black pepper
1 tablespoon cracked allspice berries
1 ounce ginger, (about 1 1/2-inch pieces, smashed)
1 cup brown sugar

Steps:

  • Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks -- and it won't come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
  • Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
  • Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement -- you just want them to rest below 70°F -- for at least a month before you eat them. Kept this way they will last a year.

Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2272 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

SWEET & SPICY WALNUTS



Sweet & Spicy Walnuts image

Don't make your taste buds have to choose between sweet or spicy! With this Sweet and Spicy Walnuts recipe, you can have the best of both worlds for a delicious treat.

Provided by Rob Stevens

Time 15m

Number Of Ingredients 4

4 cups California walnut halves and pieces
2 egg whites, lightly beaten
1/2 cup granulated sugar
2-3 teaspoons cayenne pepper

Steps:

  • Preheat oven to 350°F.
  • Toss walnuts with egg whites.
  • Mix sugar with cayenne pepper and toss with the walnuts and egg whites.
  • Spread walnuts on a baking sheet that has been sprayed with cooking oil.
  • Bake for about 10 to 12 minutes or until walnuts are crisp and caramelized. Let cool and enjoy.
  • Serve with Seared Filet Mignon with Blue Cheese or as an appetizer, snack or dessert topping.
  • Heart-Checked certification does not apply to all recipes or information unless expressly stated.

Nutrition Facts : Calories 220 cal, Cholesterol 0 mg, Carbohydrate 11 g, Protein 5 g

SPICED WALNUTS



Spiced Walnuts image

Cayenne pepper gives these slightly sweet walnuts a piquant kick.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 2 cups

Number Of Ingredients 8

1 tablespoon honey
2 teaspoons olive oil
2 cups walnut halves
2 tablespoons sugar
1 teaspoon coarse salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper

Steps:

  • In a large nonstick skillet, heat honey, oil, and 1 tablespoon water over medium heat. Add walnuts; toss to coat.
  • Sprinkle the sugar, salt, cumin, coriander, and cayenne over the nuts. Cook, tossing and stirring until the nuts are well coated and lightly browned, 2 to 3 minutes. Transfer to a baking sheet to cool completely.

Nutrition Facts : Calories 195 g, Fat 18 g, Fiber 2 g, Protein 4 g

HONEYED WALNUTS



Honeyed Walnuts image

Provided by Food Network

Categories     dessert

Time 15m

Number Of Ingredients 3

1 1/4 cups walnut halves
1 1/4 liquid ounces clarified butter
5 tablespoons honey

Steps:

  • Saute walnuts in butter until golden brown. Add honey, heat thoroughly for 2 minutes. Move to a drying rack and allow to dry.

SWEET PICKLED WALNUTS



Sweet Pickled Walnuts image

Sweet pickled black walnuts take three weeks to make but they last for ages. Pick the walnuts in summer before the hard nut forms inside the green shell.

Provided by DCREWS21

Categories     Appetizers and Snacks

Time P21DT40m

Yield 32

Number Of Ingredients 8

4 pounds fresh young black walnuts (in shell)
¾ cup salt
4 cups malt vinegar
2 ⅛ cups packed brown sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
½ teaspoon ground cinnamon
1 tablespoon grated fresh ginger root

Steps:

  • Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week.
  • After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.
  • In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
  • Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 23.1 g, Fat 33.5 g, Fiber 3.9 g, Protein 13.7 g, SaturatedFat 1.9 g, Sodium 15 mg, Sugar 15.8 g

HIGHLAND BEEF WITH PICKLED WALNUTS & PUFF PASTRY TOPS



Highland beef with pickled walnuts & puff pastry tops image

A rich beef stew that gets better the longer it's kept. The pickled walnuts add a tangy touch. Make up to three days ahead

Provided by Good Food team

Categories     Buffet, Dinner

Time 3h30m

Number Of Ingredients 14

375g pack ready-rolled puff pastry
1 egg , beaten
1 ½kg stewing beef , cut into 5cm/2in pieces, excess fat removed
2 garlic cloves , peeled and crushed
1 bay leaf
2 x 440ml cans of dark stout such as Scottish Oatmeal Stout or Guinness
85g butter
3 tbsp olive oil
100g smoked streaky bacon , roughly chopped
3large Spanish onions , finely chopped
2 tbsp plain flour
350ml port
390g jar pickled walnuts , halved (reserve 2 tbsp pickling vinegar)
3 tbsp chopped fresh flatleaf parsley , plus extra to serve

Steps:

  • Up to three days before, make the pastry puffs. Preheat the oven to fan 180C/conventional 200C/ gas 6. On a lightly floured surface, roll out the pastry a little thinner and stamp out sixteen 6cm rounds. Put the rounds on a baking sheet and brush with the egg. Sprinkle with salt and bake in the oven for 5-7 minutes or until puffed and golden brown. Cool on a wire rack, then store in an airtight container until ready to serve.
  • Make the stew. Put the beef, garlic and bay leaf in a large non-metallic bowl and pour in the stout. Cover and leave to marinate in the fridge for at least an hour, preferably overnight.
  • Preheat the oven to fan 130C/ conventional 150C/gas 2. Drain the meat and pat dry on kitchen paper. Set aside the marinade liquid.
  • Heat both half the butter and oil in a large lidded ovenproof casserole. Over a high heat, brown the beef in batches until each piece is sealed and dark brown. Remove the meat with a slotted spoon as you go. Set aside.
  • Wipe the dish with kitchen paper, melt the remaining butter and oil and fry the bacon and onions for 10-15 minutes until the onions are golden brown, very soft and well reduced.
  • Stir in the flour until blended, add the port and reserved marinade and return the beef to the dish. Bring to the boil, cover with a tight-fitting lid and cook in the oven for 2½ -3 hours or until the meat is very tender (no need to season). Cool, put in a large sealed container and store in the fridge, or freeze for up to 1 month.
  • To serve, return to the casserole and bring slowly to the boil (if frozen, defrost and continue as above). Add pickled walnuts and reserved pickling vinegar and simmer for 30 minutes until hot. Stir through the parsley. Re-heat the pastries at fan 180C/ conventional 200C/gas 6 for 3-4 minutes. To serve, ladle into bowls, top with a couple of pastry puffs and sprinkle with a little chopped parsley.

Nutrition Facts : Calories 900 calories, Fat 54 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 51 grams protein, Sodium 1.51 milligram of sodium

Tips:

  • Choose the right walnuts: Use fresh, plump walnuts with no blemishes or cracks. Smaller walnuts are ideal for pickling, as they have a higher flesh-to-shell ratio.
  • Prepare the walnuts properly: To remove the bitterness, soak the walnuts in cold water for at least 24 hours, changing the water every 8-12 hours. Then, blanch the walnuts in boiling water for 2-3 minutes to soften them.
  • Use a flavorful pickling liquid: The pickling liquid is what gives pickled walnuts their distinctive flavor. Use a combination of vinegar, sugar, spices, and herbs to create a flavorful brine. Common spices used in pickling walnuts include cloves, cinnamon, nutmeg, and allspice.
  • Pack the walnuts tightly in the jar: When packing the walnuts in the jar, make sure to pack them tightly so that they are completely submerged in the pickling liquid. This will help to prevent spoilage.
  • Process the jars properly: To ensure that the pickled walnuts are safe to eat, it is important to process the jars properly. This can be done by either water bath canning or pressure canning. Follow the instructions in the recipe carefully to ensure that the jars are processed properly.

Conclusion:

Pickled walnuts are a delicious and versatile condiment that can be enjoyed in a variety of ways. They can be served as a snack, used as an ingredient in salads or sandwiches, or added to cheeseboards and charcuterie platters. With a little planning and effort, you can easily make your own pickled walnuts at home. So next time you have a craving for something tangy and savory, give pickled walnuts a try!

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