Often buying walnuts in bags, housewives are unpleasantly surprised - the kernel of the walnut is very bitter. The answer to the trouble is simple - the manufacturer saved and exported young and unripe fruits. However, it is not worth throwing out an expensive product; there is an opportunity to relieve them of bitterness.
It is necessary
-
- container with water
- large needle or knitting needle;
- nuts;
- sugar;
- cinnamon
- cloves;
- cans for preservation.
Instructions
Step 1
To remove the bitterness of young walnuts, they must be soaked in water before cooking, be sure to pierce with a fork or knitting needle. Remove the top layer from each fruit (just scrape it with a knife) and make a puncture in two or three places. Dip in a large container of warm water for at least a week. Change the water every day; only after this rather tedious procedure will the bitterness go away. Undoubtedly it takes a lot of time, but the end result is worth it.
Step 2
Make Eastern Dish with bitter nuts. Soak the nuts. Pierce the kernel of each nut in 2-3 places with a thick needle and immerse it in water at room temperature. You need to soak for 2 weeks, not forgetting to change the water daily, morning and evening.
Step 3
Cook the kernels until tender (the finished nut is free to pierce with a knife or fork) and fold over a sieve. While the water is draining, prepare the syrup as for the usual fruit preservation (for 1 liter of water, 10-12 tablespoons of sugar, bring to a boil).
Step 4
Put dried nuts in syrup and leave for 12 hours. After this time, boil the syrup again. Please note that if the syrup is liquid in a day, you will have to boil it together with the nuts for the third time.
Step 5
Put hot nuts in sterilized jars, pour the remaining syrup and close tightly. Wrap for a day.
Step 6
Another option for making green nuts is to make jam out of them. Young nuts, easily pierced with a toothpick, rinse with cold running water, peel off the green skin. Then fill it with cold water, which again needs to be changed every 6-8 hours for at least three days, and then fill it with lime water for a day.
Step 7
After a day, take out the nuts, rinse thoroughly with water, pierce in several places and immerse them in water for another two days. It remains only to blanch the nuts in boiling water for 10-15 minutes.
Step 8
Next, you need to prepare a syrup from two glasses of water and 2 kg of sugar. When the syrup is done, remove from heat and add the nuts. Also, add 10 grams of cinnamon and 10 clove buds, placed in a gauze bag, to the syrup. Then pour the juice of two lemons into the jam, bring it to a boil again until the nuts are soft. Take out the bag, transfer to jars and leave for a day, wrapped in a cotton towel.
