Sweet and Sour Pickled Green Nuts

Surprise your guests in the middle of winter with memories of the beginning of summer! Prick the still soft nuts 8 to l0 times to the center. Place the beautiful, spotless fruit in a saucepan and cover with cold water. Bring to a boil over medium heat and steep for 5 minutes. Drain the nuts and rinse well with cold water.

Lightly caramelize the sugar, deglaze with vinegar and water, and let it all bubble together until the sugar is dissolved. Add the remaining ingredients. Layer the nuts in a container and pour the hot vinegar marinade over them. Weigh down with a plate. After 2 days, pour off the broth and let it boil.

Pour in the nuts and let them steep quietly in it for 45 min, then lift them out with a slotted ladle and divide them evenly into the jars. Boil the liquid heartily for another 20 min, while hot, spread evenly over the nuts and seal the jars tightly.

To note: Pickled green nuts should not be used for at least six months. Nuts, which are served with game dishes, should even be allowed to infuse in the jar for at least 15 months! Addition by Bernhard: The nut shell inside the fruit must not yet become woody / must not be noticeable when pierced. A good harvest time is mid to late June.

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