Pickled Walnuts
in malt vinegar
Batch 09
340g e
Green walnuts picked in June, brined for a week and kept in spiced malt vinegar for four months. Dark, soft and tannic.
Tasting notes
Tannic and savoury
Allspice and clove
Soft, almost like an olive
About this batch
The walnuts are picked green in the last week of June, before the shell forms, and pricked by hand. They sit in brine for a week, then dry in the open air until they turn black.
Eat them with a strong cheddar or slice them into a stew. Nothing else on the shelf divides opinion like they do, and we have stopped trying to explain it.
Ingredients
Batch 09
Green walnuts, malt vinegar (from barley), water, sea salt, sugar, allspice, cloves.
Contains
Tree nuts (walnuts)
Gluten (barley, in the malt vinegar)
Store in a cool, dry place. Once opened, keep in the fridge and eat within six weeks. Made in a kitchen that handles nuts.
