Limited Edition - Sharpham Park Pickled Walnuts, made with Olives Et Al
A forgotten British delicacy, revived. Green walnuts grown in our certified organic orchards on the Somerset Levels, picked and pricked by our community at Pickle Me Walnuts on Midsummer’s Day, then pickled in collaboration with Olives Et Al. Soft, dark, sweet and sharp; made for the cheeseboard.
A taste of old England, from a Somerset orchard
Pickled walnuts were once a fixture of the British table. A recipe appears in Eliza Smith’s The Compleat Housewife as early as 1727, and for generations they were served with cold meats, game and cheese, especially at Christmas. Today they have all but disappeared from modern kitchens. We think it is time they came back.
Picked by hand, by our community
Green walnuts must be gathered in midsummer, before their shells begin to harden. On St John the Baptist’s Day, long known as Pickled Walnut Day, friends, neighbours and local food lovers joined us in the orchard for Pickle Me Walnuts. Together we shook, picked and pricked every walnut by hand, ready for brining.
Grown at Sharpham Park
Our walnuts come from the orchard Roger Saul planted in 2004, after finding a ‘monk’s lunch’ of a walnut, chicken bones and a scallop shell hidden in a 16th-century wall. Every Somerset farm once had a walnut tree. Our certified organic orchards are grown without glyphosate, synthetic pesticides or irrigation, so each harvest truly reflects its season.
Made with Olives Et Al
We partnered with our friends at Olives Et Al, the Dorset makers known for small-batch, hand-prepared foods, to bring the walnuts to the jar. Slowly brined and pickled, they turn a deep, glossy black, with a soft bite and a rich, sweet and tangy flavour.
How to enjoy them
- On a cheeseboard with a strong Cheddar or Stilton
- Alongside cold ham, pork pie or game
- Sliced into beef stews, gravies and pies for depth
- With leftovers on Boxing Day, the traditional way
A truly British delicacy, and a wonderful gift for anyone who loves good food with a story.
