How to Clean & Store English Walnuts
English walnuts, also known as Persian walnuts, begin splitting at the hull and falling from the tree when ripe, and are often collected from the ground during harvest. It is necessary to properly clean and dry them before eating or storing in the refrigerator or freezer to ensure that the meat is soil and tannin free. After proper processing, refrigerated English walnuts are good to use for up to six months and frozen nuts for a year or more. Does this Spark an idea?
Things You'll Need
- Gloves
- Kitchen faucet sprayer or outdoor hose
- Nutcracker
- Air-tight container
Instructions
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1
Remove the outer hull from around the walnut. When ripe, the hulls often split and are easy to pull from the shell. Wear gloves to prevent staining your skin with tannins, and wear work clothes that you don't mind staining.
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2
Wash the English walnuts with a kitchen sprayer or outside hose to clean any remaining soil and tannins from the shells.
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3
Air-dry the walnuts for two to three weeks. The nuts are properly dry when the shelled nut meat snaps in half, rather than bending.
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4
Remove the walnut shells with a nutcracker and refrigerate or freeze the shelled meat in a sealed, air-tight container.
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Tips & Warnings
Leave English walnuts in the shell for indefinite storage.
