How To Make Pickled Walnuts

To make pickled walnuts, you need unripe green walnuts, salt, vinegar, sugar, and spices.
 
This old-fashioned British preserve turns those hard, bitter green walnuts into a tangy, spiced treat that pairs beautifully with cheese and cold meats.
 
If you’ve ever wondered how to make pickled walnuts at home, the good news is that the process is simple, though it takes several weeks from start to finish.
 
In this post, we’ll walk through how to make pickled walnuts step by step, from picking them at the right time to sealing the finished jars.
 
Let’s get pickling.
 

How to Make Pickled Walnuts: The Basics

Knowing how to make pickled walnuts starts with understanding why they need pickling in the first place.
 
Fresh green walnuts are incredibly bitter and astringent, so they’re not something you’d ever eat straight off the tree.
 
The pickling process removes that bitterness and transforms them into something rich, dark, and deeply flavorful.
 
The best time to pick walnuts for pickling is in late June or early July, before the shell inside has hardened.
 
You want walnuts that are still soft enough to pierce with a needle or skewer.
 
Once the shell hardens, they’re too far along to pickle properly.
 

1. Choose the Right Walnuts

To make pickled walnuts successfully, start with green walnuts that are firm and unblemished.
 
They should be about the size of a golf ball and green all over, with no dark spots or cracks.
 
If you can push a skewer through one easily, it’s perfect for pickling.
 
Wear gloves when handling them, by the way, because green walnuts stain your hands brown for days.
 

2. Prick and Soak Them in Brine

The first real step in how to make pickled walnuts is pricking each walnut several times with a fork or skewer.
 
This helps the brine penetrate and leaches out the bitterness.
 
Then cover them with a saltwater brine made from about 100g of salt per litre of water.
 
Leave them to soak for around ten days, changing the brine every couple of days.
 
You’ll notice the walnuts turn from bright green to a dull olive or black colour as they soak.
 

3. Dry and Air Them Out

After brining, drain the walnuts and spread them out in a single layer.
 
Leave them somewhere airy and dry for a day or two until they turn completely black and feel firm.
 
This drying stage is an important part of how to make pickled walnuts because it firms up the texture.
 
Skip it and your pickled walnuts could end up mushy.
 

Making the Pickling Spiced Vinegar

Once your walnuts are black and firm, it’s time to make the pickling liquid.
 
This is where the flavour really comes together, so don’t rush this part of the process.
 

1. Gather Your Spices

For a classic batch of pickled walnuts, you’ll want whole spices like black peppercorns, allspice, cloves, and a piece of fresh ginger.
 
Some recipes also add mustard seeds or a bay leaf for extra depth.
 
These warm spices are what give pickled walnuts their signature flavour.
 

2. Simmer the Vinegar and Sugar

Combine malt vinegar, a little brown sugar, and your spices in a pan, then bring it to a gentle simmer.
 
Let it bubble away for about ten minutes so the spices can infuse the vinegar properly.
 
The sugar balances the sharpness of the vinegar and helps round out the pickling liquid.
 

3. Pack the Walnuts into Jars

While the vinegar is still hot, pack your blackened walnuts into clean, sterilised jars.
 
Pour the spiced vinegar over them, making sure every walnut is fully covered.
 
Seal the jars and store them somewhere cool and dark.
 

How Long Until Pickled Walnuts Are Ready?

Now for the hardest part of learning how to make pickled walnuts: waiting.
 
They need at least a month to mature, though three months is even better.
 
The longer they sit, the more mellow and complex the flavour becomes.
 
Once opened, keep your pickled walnuts in the fridge and use them within a few months.
 
They’re delicious sliced with sharp cheddar, added to salads, or served alongside roast meats.
 

So, How Do You Make Pickled Walnuts?

You make pickled walnuts by brining green walnuts, drying them until black, and preserving them in spiced vinegar.
 
It’s a slow process, but the reward is a jar of tangy, spiced preserves that beats anything you’ll buy in a shop.
 
Pick them in early summer, follow each step patiently, and you’ll have pickled walnuts ready to enjoy for months.
 
Happy pickling.