I've had pickled walnuts in the cupboard for over two months, and the other day broke one out and tasted the walnuts. They had a slightly crunchy crust and a softer inside - is that how yours end up?
I can't say I find them appealing. Just wondering if I did it wrong.
possibly you just need to leave them longer or the walnuts were not picked early enough
Name123;510183 wrote: Ah, well, these have an almost unpleasant crispness to the skin. Like olives sounds more appealing. I'll do some googling and see if I can work out where it all went wrong.
The ones that I have done have been soft all the way through. My recipe told me to spike the green, unprocessed kernels with a needle or similar before salting and drying, during which time they go black. Did you spike the kernels at the start?
The flavour is very definitely an acquired taste, mainly of the vinegar and spices that have been used. The flavour of mine improved with storage, 2 years much better than 2 months, and 5 years better still.
You possibly picked the kernels (is that the right word????) a couple of weeks too late.
I have pickled many batches of walnuts, love them. You do have to get them at the right stage, being able to push a darning needle through the whole nut was my test.
The piercing them for absorption of the vinegar and spices is important. I had a "bed of nails" I used to push them onto.
I doubt not having brined them long enough will be the issue as that is only for preserving and moisture control.
OMG [:0] I have to agree with LR.
The longer they are kept, the better the flavour.
I would say they were a little too mature when pickled.
I pushed toothpicks into them all. As I understood it, this was to better allow the darkness out when brining, but also to detect if there was a shell inside. The unpleasant crispness of mine is the skin which would have been outside of the shell anyway, not the presence of the shell.
They were definitely brined too long, not too short.
So, it's possibly too old and the skin is too tough but not so old as to have a shell. Or possibly brined too long. Will have to see next year.
But there are some other references out there that might match my result:
" As with pickled eggs the attraction is actually that texture - in this case a slightly crumbly skin with mushy interior."
"But, I found the texture a little scratchy & odd. Is that just because I was impatient and will it get softer as the walnuts age? I sure hope so, because this stuff is fantastic."
OMG, I am sitting hear drooling. The mere thought of pickled walnuts get my taste buds working overtime.
Kai, the only one I have now were pickled to late, semi crunchy. Make a great chutney / pickle though.
i'd have to agree with LR, too: do not eat before at least 12 months old - the older, the better.
i've been known to leave mine in the brine for weeks, did not affect the outcome - IF they were stored for at least 12 month before consumption.