Some photos from a quiet Sunday at the market in Podil, in Kyiv. I was struck by all the red and green, of tomatoes, salad greens and herbs, pickles (of course), green onions, currants, and green walnuts.
I've had pickled walnuts with tea--and they're great! I couldn't find a specifically Ukrainian recipe but here's one recipe from allrecipes.com. I don't remember the taste of cinnamon and other spices in the ones I had here. I'd love to have a recipe from Ukraine--anyone have one to share?
- 4 pounds fresh young black walnuts
- 3/4 cup salt
- 4 cups malt vinegar
- 2 1/8 cups packed brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1 tablespoon grated fresh ginger root
- 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.