Hand picked from ground around our trees this morning. I will dry and hang the rest but couldn’t resist some fresh ones for a nice shot of Omega acids. I simply cracked them, tossed in EVOO and sea salt then roasted at 180.
I harvested 10kg of green ones. 5 kg I am pickling in brine for two weeks then draining and leaving on a window for a few days to go black, next I place them in jars and pour over a pickling liquid of 2 quarts cider or malt vinegar, 1 tablespoon cracked black pepper, 1 tablespoon cracked allspice berries, 1 ounce ginger, about 1 1/2-inch piece of ginger smashed and 1 cup brown sugar. They then go into the cupboard for a few months. Delicious with cheese.
The remaining 5kg are going to a much better place, Italian Nocino Walnut Liqueur.
by mrchaddy
1 Comment
Your house must smell wonderful.