Pickled Walnuts
The walnut trees have begun to produce nuts and we have gathered a small harvest over the last couple of years. To avoid the losses from pest such as squirrels and crows we have been making pickled walnuts.
The best time to pick walnuts for pickling is in the summer months, but when the walnuts are still green and have not yet turned brown or begun to harden. Once picked, the walnuts must be soaked in brine for several days to soften the skin and remove any bitterness. Next, they are typically boiled in vinegar and pickling spices to create the tangy and savoury pickled flavour. They then pickle for a couple months before being ready to serve up. At Kestle Barton we have been experimenting with various types of vinegar recipes in our early pickling attempts.
Pickled walnuts can be enjoyed as a snack, added to charcuterie boards, or used as a flavourful ingredient in salads, sandwiches, and other dishes. We occasionally sell our pickled walnuts – so look out for them on our farmstand on your next visit to Kestle Barton.
