John Myers
Ingredients for 1 servings:
- 1,000 g walnuts, green unripe
- Water
- Salt
- 1 liter of water
- 640 g sugar
- 120 g salt
- 4 bags of mulled wine spice (Glühfix)
- 9 g cayenne pepper
Instructions
Working time approx. 1 hour; Rest period approx. 10 days 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 days 13 hours 25 minutes
Palatinate truffles
Depending on the climate, harvest unripe walnuts by mid-June before they develop hard shells. Pierce the nuts deeply several times all around with a potato skewer and place them in cold salted water for 10 days. Change the salted water (1 liter of water and 30 g of salt) daily. Put the ingredients for the broth in a pot and boil for 15 minutes, pour over the nuts and refrigerate for around 12 hours. Then boil the broth with all the ingredients and the nuts for 6 minutes, layer the nuts in a jar/jars, fill to the brim with the strained broth and seal. After 6 months the nuts will be through and can be enjoyed. They will keep for several years if you remove them with a clean plastic or wooden spoon. If there is no liquid left after removing them several times, simply boil a 1:1 sugar solution and pour it over the nuts. You can eat them with everything you would use cranberries in, e.g. They are a great addition to cooked and roasted meat, game, and even cheese and desserts. As a side dish, they should always be sliced as thinly as possible. Don’t be put off by the spiciness of the broth—when eaten, the nuts have a pleasant sharpness and flavor. They can also be filled into twist-off jars and vacuum-sealed in the microwave.
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