Preserving Nuts by Pickling

This recipe is especially good for green walnuts, but will work for most all kinds of nuts. Use about 12 pounds of nuts, picked early while still tender and green and their shells haven't become woody.


Ingredients
12 pounds nuts
3 cups salt
3 gallons of water
2 tablespoons each of: mustard seeds, allspice, peppercorns
2 teaspoons each of: mace, ground clove
1 gallon vinegar


Directions:
Scald and de-fuzz the nuts. Soak in the salt and water (brine) for 10 days, keeping the nuts submerged. Replace the brine twice during that period. Drain. Thoroughly dry the nuts, pricking several holes in each. Combine all the spices. Arrange the nuts in a large (gallon will work) canning or "pickle" jar - add a layer of nuts then a sprinkling of spices, nuts, spices, etc. Boil the vinegar for 5 minutes, then pour it into the jar. Seal tightly. Store in a cool dark place for 4-6 weeks before consuming.


Spoon out a few, leaving the marinade in the jar. Or you can serve with the marinade ... your choice!


This is a tasty and unusual treat to add to the Winter holiday table. Great source of protein, too.

Preserving Walnuts by Making Wine

Here's a recipe for Green Walnut Wine. Pick unbruised green walnuts during June. Prepare this wine in June so that will be ready by Christmas. Makes a great gift, too!


Ingredients:
40 green walnuts, in their shells, quartered
5 quarts strong red wine
2 pounds white table sugar
1 nutmeg, grated
1 clove
1 vanilla bean
1 quart brandy


Directions:
Quarter the walnuts. Place in a large container than can be covered. Add the rest ingredients (but NOT the brandy). Cover tightly. Leave in a dark cool room for 50 days, lightly shaking every 2 weeks or so. After the 50 days, uncover. Add the brandy. Let sit for a few moments, then drain the liquid using a sieve and several layers of cheesecloth. Pour the liquid into your prepared (sterilized) bottles - I use a funnel. Leave 1 1/2 to 2 inches of headspace. Seal tightly. Place in a cool dark place for minimum of 6 months. Can store 1-3 years. Refrigerate after opening.


Walnuts are well known for being a great source of amino acids. I wonder if making wine from them changes that? Anyone?