St. John's Walnuts | Traditional Delicacy
5
(1)
120 min
Masterpiece
Rohlík vaří
Tradiční svatojánské ořechy jsou vyhlášenou delikatesou z nezralých zelených vlašských ořechů, které se sklízejí kolem svátku svatého Jana (24. června). Po dlouhém máčení a uvaření v kořeněném cukrovém sirupu získají ořechy temně černou barvu, jemnou texturu a jedinečnou, kořeněno-sladkou chuť připomínající lanýže. Skvěle se hodí k sýrům, paštikám nebo zvěřině.
Preparation method
Preparation and Soaking
Thoroughly wash the green, unripe walnuts (best harvested by the end of June, while their shells are still soft) and prick each walnut several times with a fork or a thick needle. We recommend wearing gloves during this process, as the walnuts stain heavily.
Place the pricked walnuts in a large container, cover with cold water, and let them soak for 10 to 14 days. Change the water for fresh water every morning and evening. The walnuts will gradually turn black and lose their bitterness.
Cooking and Sterilization
After the soaking period, drain and rinse the walnuts. Place them in a pot with clean water, bring to a boil, and cook for about 20–30 minutes until they soften (they must be easily pierced with a skewer). Then drain them again.
45 min
Under an hour
