Verjuice Marinated Black Walnuts Recipes

PICKLED WALNUTS

Pickled Walnuts image

Any walnuts will work with this recipe, from tiny native Arizona walnuts to big, fat English walnuts, which are the kind you buy in stores. But you do need them hull and all, so this only works if you have a tree nearby. The pickling liquid in my recipe is very traditional; you'll see variations on it throughout England. I've also made a Chinese-inspired version with Sichuan peppercorns and star anise replacing the allspice. This recipe makes about 3 quarts.

Provided by Hank Shaw

Time 30m

Number Of Ingredients 8

Ingredients

About 50 to 60 green, (unripe walnuts)
1/2 cup kosher salt
1/2 gallon water
2 quarts cider or malt vinegar
1 tablespoon cracked black pepper
1 tablespoon cracked allspice berries
1 ounce ginger, (about 1 1/2-inch pieces, smashed)
1 cup brown sugar

Steps:

Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks -- and it won't come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement -- you just want them to rest below 70°F -- for at least a month before you eat them. Kept this way they will last a year.

Nutrition Facts : Calories 49 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2272 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

VERJUICE-MARINATED BLACK WALNUTS

Verjuice-Marinated Black Walnuts image

Provided by Molly O'Neill

Categories condiments

Time 5m

Yield 1 cup

Number Of Ingredients 2

Ingredients

1 cup black walnuts, preferably halves
1 cup white verjuice (see note)

Steps:

Combine the walnuts and verjuice in a small jar. Seal and refrigerate for at least 24 hours or up to 1 week. Drain and use as a topping for salads, fish, cream soups or green beans, or serve with cheese

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 2 milligrams, Sugar 3 grams

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Antipasto Salad With Marinated Black Walnuts image

Provided by Molly O'Neill

Categories dinner, weekday, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons white verjuice (see note above)
1 small shallot, minced
1/4 cup grape-seed oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
10 cups baby greens
1/2 cup julienned roasted red pepper strips
1/4 pound smoked ham or prosciutto, cut into julienne strips
1/4 pound provolone, mozzarella or fontina cheese, cut into julienne strips
3/4 cup drained verjuice-marinated black walnuts (see recipe)

Steps:

In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 509 milligrams, Sugar 3 grams

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