Green walnuts: discover a secret recipe for sweet moments of pleasure!

Green walnuts: discover a secret recipe for sweet moments of pleasure!

In Stuttgart, everything currently revolves around the preparation of pickled black walnuts. The gourmet chef Eberhard Braun shows how to conjure up tasty delicacies from the green, unripe fruits. His recipe was developed specifically for the “Taste the South” website of the Baden-Württemberg marketing company and is very popular. The period from mid to late June, when the walnuts are still green and unripe, is the ideal time to harvest the nuts.

The ingredients list for 25 nuts includes a variety of delicious components. In addition to 25 green walnuts, you also need 500 ml of blackcurrant liqueur, 200 ml of coffee, 150 g of sugar and various spices such as allspice, cloves and bay leaf. An exciting detail is the necessary preparation time of 14 days, during which the bitter substances in the walnuts have to be broken down before the actual canning phase begins.

The preparation step by step

The pickled walnuts are prepared in several steps. First, the walnuts should be pierced with a needle at least ten times, while disposable gloves are recommended. They are then soaked in cold water for two weeks, changing the water morning and evening. This procedure is crucial to get rid of the natural bitter substances.

After the 14-day soaking period, the walnuts are cooked in a lightly salted water bath for about 25 to 30 minutes. Then prepare a decoction of blackcurrant liqueur, sugar, coffee and spices, into which the walnuts are added for three minutes. Finally, the nuts are placed in clean preserving jars and the hot broth is added. The jars should be closed tightly and allowed to cool so that the flavors can fully infuse. After the canning process, it is recommended to let the walnuts ripen until Christmas to intensify the aroma.

Variation options and flavors

The pickling of green walnuts can also be varied in many ways. They can be refined with different spices such as nutmeg, anise or even citrus fruits to achieve different flavors. Some recipes also offer the option of letting the stock boil several times after the first boil in order to further intensify the taste and refine the consistency. The natural layer of green walnuts is naturally bitter, but when pickled it develops a complex and tasty aroma that delights many gourmets. Foodwissen.de highlights the different flavor possibilities, from sweet to exotic, making pickled walnuts an exciting ingredient in the kitchen.

So if you want to try your hand at traditional Swabian preparation, this recipe is the perfect guide for a special kind of culinary experience. The pickling process is time-consuming, but the rewarding taste explosion of the pickled walnuts justifies all the effort.