The forgotten delicacy of our great-grandmothers, Saint John's nuts, is now available for you in a convenient pack of 3 jars at a discounted price. You can always have a supply of these delicious pickled black walnuts on hand, which can be widely used in both cold and hot cuisine.
You can learn how we make the nuts most quickly in our video that we recorded for you:
How Saint John's Nuts are Made:
The base is the walnut. But it is not the walnut you know from making Christmas cookies, but the whole green, unripe nut, which you can see abundantly on walnut trees in spring and summer. As the name suggests, these nuts are harvested at the end of June around the feast of John the Baptist (June 24), but due to the whims of the weather lately, it is not uncommon for us to go for the nuts as early as the end of May.
When we collect the nuts, each of them must be pierced at least 2 times with a metal needle, depending on the size of the nut. The pierced nuts go into a vat of water, which we must change daily for clean water for 2 - 3 weeks. This way, we get rid of the unpleasant bitterness from the nuts.
Then comes the stage of syruping the nuts. It is a slow process where we gradually replace the water in the nuts with sugar syrup. We gradually thicken it until we reach the desired density after several weeks, and the nuts no longer absorb more sugar. Finally, we fill the jars, pour in the spiced syrup, and preserve (pasteurize) them. We also add a drop of glucose syrup to the final syrup. This is not because we want to save on sugar, but glucose prevents the syrup from crystallizing, so you won't have to dig the nuts out of a solid sugar mass.
As you can see, making the nuts involves a lot of work, but the result is worth it. This is evidenced not only by successes in domestic and international competitions but also by their popularity among customers and chefs.
A Bit of History:
Saint John's nuts are a forgotten and rediscovered old delicacy, for which recipes appeared in cookbooks as early as the 19th century. We have a recipe from one such book. We have slightly adjusted it and adapted it to modern times, but the taste remains original.
Although the recipe is already this old, Saint John's nuts were a common delicacy even in the 1950s and 1960s. We still meet people who remember them well from their youth, when their mother or grandmother made them every summer from green walnuts. At that time, they were also one of the components of fruit compote, which could commonly be found on the shelves of socialist stores. People often confuse the nuts with walnut liqueur, which is also made from unripe nuts, but instead of being soaked in water and syrup, they are soaked in alcohol, where the bitterness is welcome.
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