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