Black walnuts are an insider tip for any gourmet. These pickled, candied walnuts delight with an exceptionally intense flavor. Anyone who wants to make this delicacy themselves needs time and patience — the effort is definitely worth it.
What are black walnuts and what do they taste like?
Black walnuts are unripe walnuts pickled in a spiced syrup. Through this special and time-consuming preparation process, the delicacy gains a buttery-soft texture, an aromatic nutty flavor, and its characteristically black color. Depending on the spice blend, black walnuts develop different flavor nuances — but the focus is always on the intense nutty aroma.
The original home of black walnuts is the Palatinate region. Because of their visual resemblance to the prized edible mushroom, they are also called Franconian or Palatine truffles. Since the walnuts must be harvested in June for production, they are also known as St. John's nuts, in reference to the early summer festival. Black walnuts are also traditionally prepared in Persia and Greece.
When are black walnuts harvested?
There is only a small window of a few days in which you can harvest the unripe, still-green walnuts — usually at the end of June, around St. John's Day (June 24). The nuts must still be soft enough that a knitting needle can be pushed through them without difficulty. As soon as the inner shell hardens, they are no longer suitable for making black walnuts.
Culinary uses
Black walnuts are a true delicacy with:
- Game dishes — classic with wild boar or venison
- Strong cheeses — especially mountain cheese and blue cheese
- Chocolate and desserts — a taste adventure on vanilla ice cream
- Foie gras — a classic pairing in haute cuisine
The aromatic pickling syrup is excellent as a glaze for roasts or as a sweet-and-bitter note in cocktails.
