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Vinegar · From Bladwijzer

Pickled green walnuts

Updated on 9 October 2026

• Makes: 2 jars of 500 ml
• Time: 2 weeks brining + 1 month maturing
• From: Walnut

Ingredients

• 500 g green walnuts (± 25)
• 200 g salt and 2 litres water, for two batches of brine
• 500 ml malt or red wine vinegar
• 150 g brown sugar
• 1 tablespoon allspice berries, 1 cinnamon stick, 4 cloves and a piece of fresh ginger

Method

1. Wearing gloves, prick each walnut several times with a fork.
2. Dissolve 100 g salt in 1 litre of water, add the walnuts and leave them, covered, somewhere cool for a week.
3. Pour off the brine, make fresh brine with the rest of the salt and water and leave for another week.
4. Drain the walnuts and lay them on a rack somewhere airy for 2 to 3 days, until they are completely black.
5. Bring the vinegar, sugar and spices to the boil and leave to infuse for 10 minutes.
6. Pack the walnuts into clean jars, pour over the hot vinegar, seal and leave to mature for at least a month.

Storing: Keeps for a year in a cool, dark place. A classic with cheese and cold meats.