Often buying walnuts in packages, hostesses are unpleasantly surprised – the nut kernel strongly tastes bitter. The answer of trouble is simple – the producer saved and exported young and not quite ripe fruits. However you shouldn't throw out an expensive product, there is an opportunity to save them from bitterness.
It is required to you
- container with water
- big needle or needle;
- nuts;
- sugar;
- cinnamon
- carnation;
- banks for preservation.
Instruction
1. To remove bitterness of young walnuts, before preparation they need to be soaked in water, surely having punctured with a fork or a needle. Skim each fruit (enough poskrebsta on it a knife) and make a puncture in two-three places. Lower in the big container with warm water at least for a week. Change water every day. Only after this quite tiresome procedure the bitterness will leave. Undoubtedly time leaves much, but the end result is worth it.
2. Prepare from bitternuts "East dish". Soak nuts. Puncture a kernel of each nut in 2-3 places with a thick needle and lower in water of room temperature. It is necessary to soak 2 weeks, without forgetting daily, in the morning and to change water in the evening.
3. Weld kernels until ready (ready nut is freely punctured by a knife or a fork) and cast away on a sieve. While water flows down prepare syrup, as for usual preservation of fruit (on 1 liter of water of 10-12 tablespoons of sugar to bring to the boil).
4. Lay out the dried-out nuts in syrup and leave for 12 hours. After this time boil syrup again. Pay attention if syrup in a day is thin, it is necessary to boil it together with nuts the third time.
5. Spread out hot nuts in the sterilized banks, fill in with the remained syrup and densely close. Wrap up for day.
6. One more option make green nuts, it to make of them jam. Wash the young nuts which are easily pierced a toothpick with cold flowing water, clean from a green thin skin. Then fill in with cold water which besides it is necessary to change each 6-8 hours for not less than three days, and then to fill in for day with lime water.
7. In a day take out nuts, carefully wash with water, puncture in several places and lower in water for two days. It was necessary only from to blanch nuts in the boiling water within 10-15 minutes.
8. Further it is necessary to prepare syrup from two glasses of water and 2 kg of sugar. When syrup is ready, remove it from fire and add nuts. Also it is necessary to add 10 grams of cinnamon and 10 buds of a carnation placed in a gauze sack to syrup. Then pour in juice of two lemons in jam, bring once again to the boil until nuts become soft. Take out a sack, shift in banks and leave for day, having wrapped up with a cotton towel.