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The Tale of Two Walnuts

devon 2 Comments

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Black and English walnuts leaf and nut

The Tale of Two Walnuts

Devon 2 Comments

Embracing all that the walnuts have to offer, recipes for vin de noix/nocino/walnut wine and pickled English walnuts might just tickle your walnut fancy.

I have great affinity for all things walnut.  When I was a “wee” one, my great grandparents had acres of orchards, which included both walnut and hazelnut (better known to me at the time as filberts) groves.  I looked forward with great anticipation to visiting Great Granny every fall for bags full of the delicious nuts. I would diligently crack the hard shells and release the wonderful nutty meats right alongside my mother.  Granny’s walnuts would be in the holiday fudge, brownies and if my parents were so inclined, a sheet tray of their amazing baklava…  Now as an adult, I am blessed with five enormous English walnuts and two black walnuts in the yard surrounding my century old farm house.  The fall harvest is always eagerly anticipated, but my walnut love runs deep…  I have found that making vin de noix (walnut wine, essentially) and pickled English walnuts allows me to explore the depth and breadth of my walnut affection.

Both recipes utilize the green, unripe walnuts harvested in early to mid summer (in my part of the world), well before the hard inner shell has developed.  This year my English walnut trees are so burdened with their load that many limbs hang heavily to the ground.  Makes for easy picking!!!  Even if I were not so blessed to have these beauties out my back door, our valley is brimming with both trees.  There is a road not so far away called Walnut Hill (aptly named) and black walnuts grow with such vigor some dare to call them a “weedy” tree.  Below I have provided pictures of the leaf and unripe nut to help identify each variety.

Black and English walnuts leaf and nut
Left: Black walnut Right: English walnut

So what is vin de noix, nocino or walnut wine you ask?  “Amazing” is just about my only response.  A combination of walnuts, white wine, spirits and spices that are steeped together for months before decanting and sweetening.  During the restful soak in booze, the walnuts offer their oils and juices, slowly turning the liquid a deep dark brown.

walnuts in wine
After about three weeks of steeping the wine is starting to take on a rich brown hue…

Rich and luxurious, this spirited wine is perfect after dinner cocktail or a snuggling in front of the fire with a good book…  This vin de noix/nocino/walnut wine recipe is a bit of an amalgamation of different recipes that I have observed.  I choose spices to my own liking, I use a combination of both English and black walnuts,  I sweeten after the wine has developed the flavors and depth I prefer, and I select to only use the zest of an orange rather that whole slices as called for in some recipes as I feel the citrus pith imparts more bitterness that I personally like in an already tannin rich, appropriately bittersweet drink.  My recipe is merely a suggestion and a reflection of my preferences, so feel free to toy with proportions and flavors.  Perhaps the result isn’t “traditional”, but new traditions have to start somewhere!

And the pickled English walnuts?  Morsels of earthy, salty, otherworldly goodness.  Brined, sliced and pickled, these walnuts take on a deep, almost “Worcestershire”  flavor.  Serve on a pickled english walnutscheese tray next to a Stilton or other blue – you may be well on the path to culinary perfection.  I also like to serve them in rustic roast beef sandwiches on a hearty country loaf with a good English cheddar or Irish Dubliner – seems like a perfect fall lunch for apple picking, no?  This recipe is adapted from Hank Shaw over at Honest Food.  If you don’t follow him, you should.  He is awesome and inspiring…

A few notes on working with green, unripe walnuts.  They will stain.  Everything.  Your hands, the cutting board, the sink, your dish towels – you get the point?  They exude a bright yellow juice that soon oxidize to a dark brown.  So, like don’t wear white when preparing these recipes and grab some gloves if you want to preserve your manicure.  Thankfully, 90% of my clothes are brown, navy or olive in color (or already stained and otherwise ruined) and my “manicure” consists of making sure only a minimal amount of dirt is visible under my short, trimmed nails.  I am kinda made for this walnut gig…

Perhaps I should note too that walnuts have some wonderful health benefits.  Walnuts (Juglans regia and nigra –English and black, respectively) are antifungal and anti parasitic as well as being plentiful in vitamins and minerals.

Nitty Gritty Walnut Wine Recipe

Nitty Gritty Walnut Wine

Inspired by vin de noix (French) and nocino (Italian), this heady and rich walnut wine is spicy and soul warming. This recipe indicates proportions as prepared in a half gallon jar. Feel free to use your imagination


  • English or Black Walnuts (or a combination of both) halved or quartered
  • 1 bottle dry white whine inexpensive chardonnay is excellent here
  • Brandy or vodka
  • 6 cinnamon sticks
  • 2 Tablespoons whole cloves
  • 2 star anise pods
  • 1 zest of an orange
  • Honey


  • In a sterile half gallon jar, place halved and quartered walnuts, spices, zest and wine. Add brandy or vodka to fill the remaining space in the jar. Wine and liquor proportion should be approximately 2/3 wine to 1/3 liquor.
  • Allow to steep for 2-8 months, depending on your preference, until the wine is a deep dark brown and aromatic.
  • Strain through muslin. Sweeten with honey to taste. 
  • Bottle and allow to rest for a few weeks, giving time for the flavors to meld.
  • Serve in small wine or cordial glasses.

Pickled English Walnuts Recipe

Pickled English Walnuts

Earthy, salty and mouthwatering, these pickled English walnuts will be the hit of a cheese tray or give a kick to your roast beef sandwich.
Author: Adapted from Hank Shaw, Honest Food


  • About 50 unripe green English walnuts
  • 1/2 sea salt
  • 1/2 spring water
  • gallon half apple cider vinegar
  • 1 tablespoon coarsely cracked black pepper
  • 1 tablespoon coarsely cracked allspice berries
  • 1 tablespoon coarsely crush cloves
  • 1 cups dark brown sugar


  • Pierce each walnut 4-6 times with the tines of a fork and place in a gallon size glass jar.
  • Meanwhile prepare the brine solution by bringing the half gallon of water to a boil, add salt and dissolve. Remove from heat and allow to cool.
  • After brine has cooled, pour over pierced walnuts. Place lid on jar and allow to brine for 7-10 days, "burping" the jar once a day to relieve any pressure.
  • After brining is complete, drain brine and slice each walnut into 1/3" thick rounds. Place on a lined baking sheet and allow to oxidize for 6-8 hours until the walnuts darken slightly. It is advisable to wear gloves for the slicing.
  • Gather remaining ingredients and and sliced walnuts and bring to gentle simmer in a large stock pot for about 10 minutes.
  • Pack walnuts and liquid into sterilized half pint jars leaving a 1/2" head space and screw on rings and lids finger tight. Process in a water bath canner for 10 minutes. Remove from canner and allow to cool undisturbed.
  • Check for seal and loosen ring (or remove). Store in a cool dark pantry for up to a year.

Walnut Wine Recipe


Devon is a writer and author on subjects of holistic and sustainable living. She has a degree in Complementary and Alternative Medicine from the American College of Healthcare Sciences, and her first book, The Backyard Herbal Apothecary, was published by Page Street Publishing in Spring 2019. Devon's work outside of can be seen at,,, and in the magazine The Backwoods Home. Devon's second book, The Herbalist's Healing Kitchen, will be published Fall 2019.

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  • Tessa Zundel July 14, 2019 at 2:21 am

    I had no idea you could make wine from walnuts! I wonder if you could do something similar but in a vinegar – wine is basically vinegar, right? Hmmm….so many ideas!

  • Lourdes October 4, 2020 at 1:59 am

    When making the wine, do you use hulled walnuts? Or do you use the green freshly fallen ones? Thanks

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    About Me

    About Me

    Meet the Nitty Gritty Mama, Devon!

    I am an herbalist, farmer, cook, and forager. I get my hands dirty and am not afraid to do things the "hard way". Sharing my Nitty Gritty Life with you! Read More



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