Pickled Green walnuts (whole)

Ingredients for Pickled Green walnuts (whole)

Instructions for Pickled Green walnuts (whole)

To prepare the Pickled Green walnuts (whole) recipe, please follow these instructions:

Discard fruits with cracks in the shell. The whole green walnuts out in boiled, cooled water for 5 days. The water, which quickly becomes dark brown pga. tannic acid, changed daily. Then plug the three walnuts, which now has become dark brown, in several places with a kødnål (use like multiple layers of plastic gloves, because the nuts infects much of). Sort nuts from that already have begun to formation (consulted by the crunching, when one tries to poke the needle through). The nuts are added to that end in cold boiled water for another 4 days, the water changed daily.

Then boil the nuts until they are very tender, it takes 1 – 1 ½ hour. They put in a colander to drain, after which they will be weighed, and distributed in the atamonskyllede glass.

Syrup of sugar, cinnamon, cloves and water boils up and pour immediately over three walnuts, which closes with the same.

Who can possibly. before the lid closes poured a-two hooded full good rum.

Kept dark cool will be the only better and can easily hold a couple of seasons

Tips:
Mid-July is the end-of-green Walnut fruits half-ripe, but has yet to be formed. Whole fruit shelve and eaten.

The whole Candied Walnuts can be eaten as an accompaniment to ice cream or blue cheese. They can be used for Walnut trifle, Walnut parfait or walnut mazarin