Pickled Spiced Acorns is a traditional British recipe for a classic method of pickling acorns in sweetened and spiced malt vinegar so that they can be used as walnut substitutes. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Spiced Acorns.
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This is an excellent recipe for preparing and spicing acorns for subsequent storage. Acorns prepared in this manner can be substituted in any recipe calling for pickled walnuts.
Begin by processing the acorns to remove their tannins. Place the shelled and halved acorns in a large heat-proof bowl. Pour boiling water over the top then allow to soak for a few hours, drain the acorns and pour fresh hot water over the top. You will need to repeat this process about 4 times throughout the course of a day. Repeat the process for about 4 days and you will notice each time that the water you pour off becomes clearer and clearer and the tannins are leached from the acorns.
On the final day, drain the acorns, place in a pan, cover with water then bring to a boil and simmer for about 15 minutes. Take off the heat and set aside to cool then strain. You can either use immediately, you can freeze or you can dry in a warm oven to make flour or chopped acorns.
For this recipe, use immediately. Transfer the acorns to a large bowl cover with salted water and set aside for 24 hours to soak. The following day, strain the acorns, pat dry then place in a single layer on a baking tray and set aside to air dry in a sunny spot for a few hours.
When the acorns have dried, combine the vinegar, black pepper, allspice, cloves, cinnamon and ginger in a pan. Bring to a boil, reduce to a simmer and cook for 10 minutes. Spoon the dried acorns into jars, cover with the hot, spiced, vinegar and seal. Store in a cool and dry place for at least 2 months before using (they are best if matured for at least 5 months before use).
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