Monday, July 11, 2011

Pickling Walnuts: issue

© 2011 Joshua Stark

First, I must say that the pickling liquid I made up (thanks, Cottage Smallholder!) smelled absolutely amazing.

However, I've noticed that, since pouring it in the jars, the amount of liquid seems to have gone down, leaving a couple of walnuts exposed.  I'm turning the jars every couple of days and refrigerating them, but I was wondering if anybody else had experienced that problem.  I'm guessing the walnuts absorbed a bunch of liquid, which makes sense, but how does one get around this?

I'd love to hear from anybody with expertise on pickling walnuts...

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