My neighborhood has become a foraging paradise. Plums from the neighbors tree, green walnuts from the house-with-the-old-VW, figs from Gray's tree. It's a bonanza this time of year.
This year I wanted to try something different with my foraged green walnuts.
Today I started an unusual English pickle; pickled green walnuts. Our friend Max had the idea and then I looked it up myself and saw the recipe was posted by one of my favorite bloggers, hunter, angler, gardener, cook.
The immature nuts are stabbed (aerated), brined, dried and pickled.
The whole process takes at least a month.
The blogger, Hank Shaw, recommends eating a slice with cheddar cheese. I'd add a strong, dark stout.
Are they not lovely?
PS: Look for these pickles on the table at my Robert Burns party on January 25, 2019.