Our Coaldale Pickled Walnuts beautifully balance vinegar with sweetness and spice flavours. They are lovely served on crackers with hard or soft cheese or as part of a ploughman’s lunch with cold meats.
You can chop them into mashed potato, crumble over scrambled eggs or add to countless other creations to add a beautiful depth of flavour. Check out our recipe for roast beetroot, feta and pickled walnut salad.
We pick green walnuts in summer before the shell forms and pickle them whole in a unique blend of sugar, vinegar and spices. We use a local cider vinegar, produced by Spreyton Cider Co.
We’ve been producing pickled walnuts since 2006, and this product has won several gold medals at the Royal Tasmanian Fine Food Awards and the Australian Food Awards.