Pickled walnuts

Impressive orange crop @pete! Making marmalade is easy though a bit time consuming. Go on, do it!

 

I've made marmalade in the past with varying success, but I dont often eat it, I gave some away and no feedback, so I assume it wasn't considered to their liking.

Time you have bought the sugar and all the boiling and messing around its probably not worth the effort for me personally.

 

@pete remember they need to be green to be pickled.

 

Oh yes they are green I think they all will be this time of the year.

 

@pete this is the first time we have tried to pickle walnuts so we are aware that we may get many things wrong. It has been a learning curve for us especially the way to "stab" the green walnuts.
We know that it is a long process but as you have collected some and maybe some more, try as we are doing.

 

Yes I'm aware its all pretty experimental, we shall see.

 

My nuts have turned black I assume that is normal?

 

I just wonder if there is a vinegar that is normally used for pickling things.
I know you have cider vinegar @On the Levels but I was wondering what would be the best type to buy.
I've got malt vinegar and a small bottle of wine vinegar, but there seems to be so many different types.

 

You need one with a good acidity @pete, at least 5%.
Some 'vinegars' are brewers" condiments and not recommended for anything other than chips!
Stick to a good wine or apple cider vinegar or good old Sarsons.

 

Thanks, yes I did wonder about the so called non brewed condiment.

I've got some clear distilled malt vinegar 5% the wine is 6%.

 

@pete Sorry been away so delay in replying but as others have said the vinegar can be what kind you want (or have) but with at least 5%. One recipe specified white distilled vinegar but I really don't think it matters.
As to them going black, ours after the first 5 days in the brine only showed black where the stabbing was. Haven't looked at them since but from what I understand when we take them out of this brine we put them on a tray in the sunshine (will probably do this in the conservatory) to dry out and "turn black".
But as I have said before being the first time and we could have different varieties of walnuts they could all respond in a different way.
Will keep you up to date....hopefully!

 

See a doctor immediately!!!

 

They seem to have gone black where they are floating on the surface, the ones under the water are still green.

I guess when they all get exposed to the air in the drying off stage they will go black all over, seems like some kind of oxidation going on.

 

@pete, perhaps you could put a plate or something on top to keep them submerged?

 

Thats an idea, I have a lid on the container but to be honest all I could find to put them in was an old casserole dish, so probably not ideal.
I have a bigger container but was a bit worried about salt water being in it for a long time as its aluminium.