We pause in our historical narrative of work....I've just started my home batches of all things green walnuts. I've got Nocino, Vin de Noix (aka Perigord Port), Biscotti, and this year, making it's first appearance..... Pickled Walnuts. I was recently certified as an El Dorado County Master Food Preserver and I am putting my new found knowledge to good use.
Here is the first step in the process of pickling the green walnuts. 1) Pick. They are picked when they are one to one and 1/2 inches in diameter. Our family picked. It is much like picking apples, except we only picked from what we could reach. Dad, Paul Clary, found he could pick much higher in the tree using his ATV. We will utilize more pickers and perhaps a cherry picker next year. Another possibility is to stand in the back of a pickup bed truck. Any who...... we could have picked much more had we had these ideas before we picked.
2) The second step is to use a fork to make holes in the walnuts, place them in a quart jar and then fill them with a salt (or brine) solution. They will now sit for one week and we then drain the and subsequently repeat the process. To be continued
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