To Pickle Walnuts

This recipe hails from late 17th-century England—a time when preserving food to last through seasons was both art and necessity. Pickled walnuts were especially prized in the era before refrigeration, offering a tangy and savory flavor much beloved with cheese, cold meats, or as a relish on the dining table. Unripe green walnuts, available only for a few short weeks in early summer, were transformed through brining and pickling into a delicacy often likened to olives. The recipe is drawn from a historical manuscript, reflecting both the resourcefulness and the culinary curiosity of early modern households. These pickles were a staple of English country estates and urban dwellings alike, adding punch and variety to meals year-round.

Historically, households would use large earthenware or stoneware pots for brining and pickling. A wooden or ceramic spoon was employed for layering and mixing. Boiling the vinegar would take place in a copper or iron pot over an open flame or hearth. Drainage relied on simple sieves or cloths. Sealing the pickles meant covering the jar or pot tightly, often with cloth and tied parchment, or with a ceramic lid. Modern cooks can easily adapt the process with glass jars, metal lids, and standard kitchen equipment.