Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Ancient Celts kept unripe walnuts from launching their annual reign of terror on passersby by steeping them in alcohol to make a dark liqueur. Italians thought this was a great idea, dubbing it nocino. Recipe here
pickled punks I say....to bring the young tender and mighty nasty green walnut into a tannic submission take just a little background to un derstand why it's worth the journey.....or not
The walnut liqueur nocino tastes like Christmas, with tones of citrus and spice, and will warm you right down to your toes. The two-part process for making nocino is fairly easy -- the hard part is waiting for the liqueur to age!
This spicy-sweet condiment is made from black walnuts during the brief period before they ripen, when the nutcases are still soft and green. Its intense flavor pairs well with cheeses & meats, and adds a unique tang to dressings.
