Walnuts are delicious when eaten fresh (they are harvested in April – May) but are also popular when included in salads and side dishes. Walnuts and walnut products are especially popular when included in bread, cakes, dessert dishes and confectionary. See Walnut Recipes for recipe ideas.
Products prepared from walnuts include:
Walnuts are available as in-shell, and as packaged kernals. Vacuum packaged walnut kernals taste fresher and have a longer shelf life than conventionally packaged walnuts.
If you haven’t tried fresh walnuts, you should. They taste so much better than walnuts you may have eaten in the past.
There are two basic styles of pickled walnut, one vinegar-based and one using a sweetening agent, such as honey (this was the method of the ancient Persians). In both cases a range of spices are used. The walnuts are sealed and while they can be ready to eat almost immediately depending on the recipe followed, if properly prepared they will keep for many months. The long-term storage of the sweetened versions is more problematic as some form of heat treatment of the sugar is essential. (Wikipedia)
Try your hand at pickling your own walnuts. Obtain early season fruit as the shell is then still soft enough to be pierced to assist the ingredients to permiate the nut.
Green walnuts suitable for pickling are available seasonally from Wellwood Wallace.
Recipe courtesy of
In Australia you should pick the green walnuts about a week before Christmas, although this depends very much on the region and on weather conditions. The important thing is to pick the green walnuts before the kernel starts to harden inside.
Wearing rubber gloves check that you can easily cut through a whole walnut with a kitchen knife. Check the one you pick by pricking each walnut a couple of times with a fork. Watch out for the clear juice this produces which stains a dark brown.
Place the walnuts in a large container (stainless steel is best) and cover them with water and add a cup of salt. Leave them for a week, then drain the walnuts well and cover them again with water and a the second cup of salt. Allow to stand for 8 or 9 days. Then drain the walnuts and place them on trays in a dry, airy place. They will turn black in one or two days and that is the sign that they are ready for pickling.
Combine all the pickling ingredients in a saucepan. Bring the mixture to the boil, then add the black walnuts and simmer for 15 minutes. Allow to cool and spoon the walnuts into large jars and cover them with the pickling syrup.
The following references also provide easy guidelines for making your own pickled walnuts:
Walnut Flour and Walnut Meal
You can make your own walnut flour and walnut meal by toasting the kernals at a low temperature and then allowing them to cool before grinding them. This gives the walnut flour a stronger flavour, and as they are drier, there is less chance they will end up as walnut butter – not that walnut butter is a bad thing – in fact it’s yummy.
If you can’t be bothered making your own walnut flour the other option is to purchase it. The walnut flour you purchase is often a by product of the production of walnut oil. In the making of oil, walnuts are cold pressed using a screw-press. During this process the oil is removed and what remains is ground to produce the flour.
Walnut flour provides cakes, breads and other baked goods with a richer flaviur and texture. Nut meal is slightly courser than nut flower and is used when a courser texture is favoured. Nut meal works well in biscuits. As there is no gluten in nut flours, when using walnut flour or walnut meal, substitute no more than 25% of the wheat flour with the walnut product.
Store nut flour and nut meal in the refrigerator or freezer and don’t store them for extended periods as they have a limited life. See the Recipe Page for ideas on using walnuts and walnut products in cooking.
Walnut oil is a healthy and nutritious food. See the Walnut Oil page for information on details and uses of walnut oil.
The preparation of walnut milk is similar to the preparation of almond milk. See the Almond Milk page for details on preparation and adjust for consistency and flavour