Verjuice Marinated Black Walnuts Recipes

PICKLED WALNUTS

Steps:

• Dissolve the salt in the water to make a brine. Put on some rubber gloves if you have them, because walnut juice will stain your hands for weeks -- and it won't come off. Trust me on this one. Properly gloved, stab each walnut with a fork in several places; this helps the brine penetrate. Submerge the walnuts in the brine and let them ferment for 8 days at room temperature.
• Remove the walnuts and put them on a baking sheet and leave them outside in the sun for a day, until they turn uniformly black. You can do this step without gloves if you want.
• Pack the walnuts into quart jars. Bring the remaining ingredients to a boil and pour over the walnuts. Leave very little headspace in the jars. Seal and keep in a cool place, either the fridge or a basement -- you just want them to rest below 70°F -- for at least a month before you eat them. Kept this way they will last a year.

ANTIPASTO SALAD WITH MARINATED BLACK WALNUTS

Steps:

• In a large bowl, whisk together the 2 tablespoons of white verjuice and the shallot. Slowly whisk in the oil. Season to taste with salt and pepper. Add the greens to the bowl and toss to coat. Place the greens on a platter and cover with the red pepper, ham and cheese. Sprinkle with the black walnuts and serve.

VERJUICE-MARINATED BLACK WALNUTS

Steps:

• Combine the walnuts and verjuice in a small jar. Seal and refrigerate for at least 24 hours or up to 1 week. Drain and use as a topping for salads, fish, cream soups or green beans, or serve with cheese

MARINATED GRILLED FLANK STEAK

Steps:

• Combine flank steak, horseradish, olive oil, Dijon mustard, soy sauce, garlic, balsamic vinegar, kosher salt, and pepper in a large resealable plastic bag. Seal and let marinate in the refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Place steak on the hot grill. Sear until both sides are browned and center is firm and juicy, 5 to 6 minutes per side, making sure not to overcook. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Let rest 5 minutes; slice thinly at an angle.

SWEET PICKLED WALNUTS

Steps:

• Use rubber gloves to handle the young walnuts and pierce each one a few times with the tines of a fork. Watch out for the clear juice this produces. It stains a dark, espresso brown and is a natural dye. Place the walnuts into a bucket and fill with enough water to cover. Stir in 3/4 cup of salt to make a brine. Soak walnuts for 1 week, then drain and make the brine again. Soak for 1 more week.
• After the second week, drain the walnuts and lay them out on trays to dry in an airy place. In a couple of days they will turn black. Once they have all turned black, they are ready to pickle.
• In a large pot, stir together the malt vinegar, brown sugar, allspice, cloves, cinnamon and ginger. Bring to a boil and then add the walnuts. Simmer over medium heat for 15 minutes. Remove from heat and allow to cool.
• Spoon the walnuts into sterile jars and fill with the syrup to within 1/2 inch of the top. Seal with lids and rings. Store in the refrigerator or process in a hot water bath for 10 minutes. Cool to room temperature and store in a cool dark place.