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[Lamb Abbey Orchards <lambabbey@gmail.com>]

> Has anyone ever heard of pickled Juglans Regia.Aparently they pick
> them in mid-summer before the shell begins to harden and pickle them.

      I'm not familiar with pickled green walnuts, but I've been reading a bit about the cuisine of Soviet Georgia as of late and remembered reading that they use a ton of walnuts in their dishes.   I checked one Georgian cookbook in particular and ran across a dessert recipe for 'Nigozis Muraba,' (Green Walnuts in Syrup) that sounds really intriguing, albeit horribly time-consuming.  I'd love to try it myself, but wasn't sure where the heck to get green walnuts.  

      Here's the recipe and the brief history behind it.  I've copied it from a cookbook called 'The Classic Cuisine of Soviet Georgia:  History, Traditions and Recipes,' by Juliannne Margvelashvili:

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Nigozis Muraba (Green Walnuts in Syrup)

      "One of the most interesting of all Georgian preserves is green walnuts in a thick, vanilla-flavored syrup.  It is perhaps the classic Georgian preserve.  One of the traditional ways to serve Nigozis Muraba is in a dish with a cup of fragrant black tea from the tea plantations of Western Georgia.  The walnuts can also be served as petit fours, a conversation piece that will delight any guest.  The whole walnut, outer hust and all, is eaten.  After the lengthy processing, the walnut is crisp yet soft enough to eat.  I think that once you have tried this confection, you too will become addicted.

      "Nigozis Muraba is time-consuming and tedious to prepare but so worth it!  Green walnuts are not available commercially, but if you have some friends with a walnut tree, I'm sure they'll save you all you need in excharge for a jar of preserved nuts.

Ingredients:

50 medium green, unripe walnuts
1/2 pound slaked lime (calcium hydroxide)
2 pounds sugar
1 cinnamon stick, broken in pieces
5 whole cloves
3 whole cardomom pods
2 teaspoons vanilla extract

      "Peel the course outer husk from each walnut but do not expose the hell:  leave a thin covering of husk over the shell.  Fill a large pot with cold water and let the walnuts float in the pot for three days.  Change the water at least three times a day.  On the fourth day, rinse the walnuts well and pierce several tiny holes in each with a fork.  Place the walnuts back in the pot, sprinkle with lime, and cover with cold water.  Let sit for 3 more days.  On the fourth day, rinse and wash well.  Repeat [the three day soaking process with lime] one more time.   On the fourth day, rinse and cover with boiling water and boil for 15 minutes.  Drain.  Put the walnuts back in the pot, sprinkle with lime again, cover with boiling water, and boil for 15 minutes.  Drain.  Cover with clean water, boil for 5 minutes, and drain.

      "In another pot, combine 1 cup of sugar with the walnuts, cover with boiling water, and boil for 30 minutes.  Drain.

      "If you are not already exhausted by this ordeal, let us continue.  Fill the first pot with 8 cups of water, add the remaining sugar, stirring well to dissolve, and the walnuts.  Tie the cinnamon, cloves, and cardamom in a small cheesecloth bag.  Add to the walnuts and sugar water.  Bring to a boil, reduce the heat, and continue to cook until the walnuts turn black.  At this point they are ready.  Remove the bag of spices, add the vanilla, and simmer for 15 minutes more.  Let the walnuts rest in the syrup for 24 hours, then bottle in sterile jars.

      "Note to the Cook:  Calcium hydroxide (slaked lime) can be purchased in any pharmacy.  Since it's being used specifically for food preparation, pharmacy-quality calcium hydroxide is required."

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I'd like to try making this myself at some point.   If you're able to spare 50 or 60 green walnuts, I'd love to give it a shot.   Let me know if you'd be willing to help.  I'll ship you a jar of the preserves in return.   Thanks.

Cheers,

John

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John A Gasbarre
Lamb Abbey Orchards
Union, Maine  04862
lambabbey@gmail.com
http://tinyurl.com/7htst
44° 15' 47" N / 69° 18' 42" W