Use high-quality malt vinegar for the best flavor. Ensure the walnuts are fully submerged in the brine to prevent spoilage. Sterilizing the jars properly is crucial for long-term storage. These pickled walnuts are best after they've had at least a month to mature.
Sweet Pickled Walnuts
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME384 hrs 50 mins
-
SERVING32 People
-
VIEWS9
Embark on a culinary journey with these Sweet Pickled Walnuts, a delectable condiment that requires patience but rewards you with an unparalleled depth of flavor. Perfect for cheese boards, charcuterie, or as a unique addition to your holiday table, these walnuts are a testament to the art of preserving.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate23 g
-
Fiber4 g
-
Protein14 g
-
Saturated Fat2 g
-
Sodium15 mg
-
Sugar16 g
-
Fat34 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
168 hrs
Prepare the Walnuts: Don rubber gloves to protect your hands from staining. Pierce each walnut multiple times with a fork, being mindful of the staining juice. Place the walnuts in a bucket and cover with water. Add 3/4 cup of salt, creating a brine. Soak for 1 week. (Time: 1 week)
02
Step
168 hrs
Second Brine: Drain the walnuts after the first week and prepare a fresh brine using the same amount of salt and water. Soak for another week. (Time: 1 week)
03
Step
60 hrs
Drying Process: Drain the walnuts once more and spread them out on trays in a well-ventilated area. Allow them to dry completely. Over a couple of days, they will turn black, indicating they are ready for pickling. (Time: 2-3 days)
04
Step
20 mins
Pickling Syrup: In a large pot, combine malt vinegar, brown sugar, allspice, cloves, cinnamon, and grated ginger. Bring the mixture to a boil, then gently add the blackened walnuts. Simmer over medium heat for 15 minutes, ensuring the walnuts are infused with the spiced syrup. (Time: 20 minutes)
05
Step
20 mins
Jarring and Preserving: Remove the pot from heat and let the walnuts cool slightly. Carefully spoon the walnuts into sterilized jars, filling each jar with the syrup to within 1/2 inch of the top. Seal the jars with lids and rings. You can either store them in the refrigerator or process them in a hot water bath for 10 minutes to ensure a longer shelf life. (Time: 20 minutes + processing time)
06
Step
0 mins
Cooling and Storing: Allow the jars to cool to room temperature before storing them in a cool, dark place. The flavor will continue to develop over time, so patience is key!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Tyrell Anderson
Jun 26, 2025Followed the recipe exactly, and they turned out perfect. Thank you for sharing this amazing recipe!
Octavia Abbott
Jun 23, 2025I was skeptical at first, but these are absolutely incredible! A must-try for anyone who enjoys unique flavors.
Gabe Treutel
Jun 23, 2025The process takes time, but the end result is worth every minute. My cheese boards have never been the same!
Arnulfo Casper
Jun 23, 2025I added a pinch of cayenne pepper for a little kick, and it was a game-changer!