Ginger-pickled walnuts

1 servings

Ingredients

Quantity Ingredient
\"An unusual garnish for ice cream and cakes, and a great nibble with tea
Or before dinner to arouse the appetite. When walnuts are gone, enjoy
The spicy syrup. Young ginger, when seasonally available, lends a
Special, subtle taste.
Makes about 1-1/2 cups
1 each Rectangular piece ( 2 x 1 x 1 inches) pared fresh gingerroot
2 cups Water
1 cup Sugar
1 cup Walnut pieces (4 ounces)

Directions

Cut ginger into fine julienne (about 1/16 inch); reserve. Stir water and sugar together in medium saucepan; let sit 10 minutes. Cook over medium-low heat, stirring once or twice to dissolve sugar, about 1 minute. Raise heat to medium-high; heat mixture to boiling. Reduce heat to low, simmer, covered, 5 minutes. Stir in reserved ginger, simmer, uncovered, 5 minutes. Remove from heat; let stand, uncovered, until syrup is cool, about 20 minutes. Meanwhile, place walnuts in medium bowl; add boiling water to cover. Soak walnuts, to extract any bitter oils, 30 minutes. Drain walnuts; stir into lukewarm ginger syrup. Pour walnuts and syrup into pint jar. Refrigerate, covered; let mellow 1 or 2 days before serving. To serve, pick walnuts from the jar. Or strain walnuts and ginger, reserving syrup. Ginger threads can be returned to the syrup. From: Cuisine/April 1982 Shared By: Pat Stockett

TO ALL Submitted By DOUGLAS MACKAY SUBJ WALNUTS On 10-13-95

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