Walnut Ketchup
From choclytcandy 15 years ago
- 12 days to make
- Serves 10
The Joy of Pickling by Linda Ziedrich. Use as a steak sauce or a cooking sauce. Use English or Persian walnuts, not black walnuts. Gather in late June and mid-July.
Ingredients
- 2 pounds green English walnuts shopping list
- 6 tbs pickling salt shopping list
- 3 cups white wine vinegar shopping list
- 6 garlic cloves shopping list
- 1 tsp ground cloves shopping list
- 1 tsp ground mace shopping list
How to make it
- Pierce each nut about 6 times with a large needle, and put the nuts into a 2-quart jar. Dissolve 2 tbs of salt in 1-quart boiling water, and pour the water over the nuts. Cap the jar, and leave it at room temperature for 3 days.
- Drain off the water. Dissolve another 2 tbs salt in 1-quart boiling water, and pour this over the nuts. Repeat the process 3 days later.
- Nine days after first putting the nuts in the jar, drain them, and leave them in a colander in the sum for 2 to 3 days to blacken. Bring them in at night and in wet weather. Turn them occasionally.
- In a blender, grind the nuts with the vinegar (or pound them in a large mortar). Return the nuts to the 2-quart jar, and close it tightly with a nonreactive cap. Leave the jar at room temperature for 1 week, shaking it or stirring the contents daily.
- Strain the walnut-vinegar through a jelly bag, squeezing the bag to extract all the liquid. In a blender or mortar, grind the garlic and spices with a little of the walnut liquid. Combine the puree with the remaining liquid in a nonreactive saucepan and simmer the mixture for 15 minutes.
- Pour the hot liquid into sterile bottles, and seal them with nonreactive caps or with corks. Store the bottles in a cool, dry, dark place.
- Makes 3 to 31/2 cups.
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