Comments on: Spiced Pickled Acorns

By: Robin

Robin — Fri, 06 Jan 2012 07:54:01 +0000

Cathleen: Not sure about toasting the acorns, you’ll have to try it out. And I have no idea how long they would keep.

By: Cathleen Stuart

Cathleen Stuart — Thu, 05 Jan 2012 23:00:51 +0000

I cannot abide the vinigary pickled taste in anything, perhaps I could salt them then toast themwith the spices? What do you think? Like Dry nuts…. but how long would they last toasted or pickled?

By: Joey

Joey — Fri, 30 Dec 2011 01:49:56 +0000

I can confirm that spiced pickled acorns are highly edible. Today I opened the jar I made when the acorns were in season earlier this year. Tasty stuff!

By: Acorns & Good Times Bread « Frequently Found Growing On Disturbed Ground

Thu, 17 Nov 2011 14:29:07 +0000

[...] Harford’s ‘Spiced Pickled Acorns‘, using the whole [...]

By: Tash

Tash — Mon, 19 Sep 2011 19:09:43 +0000

…and when do you add the sugar?

By: Tash

Tash — Sat, 17 Sep 2011 13:14:08 +0000

I’m just about to try this recipe and I was just wondering if anybody has actually tried the finished product? How does it turn out?

By: Analog Girl

Analog Girl — Fri, 14 Jan 2011 03:36:11 +0000

Whoop – another recipe I can use here on the other side of the ‘pond’ . Will try it next year for sure. Thanks!!

By: Robin on Processing Acorns

Robin on Processing Acorns — Mon, 13 Sep 2010 02:48:04 +0000

Ian: You need to remove the shells and use only the nut in the recipe.

By: Ian Feavearyear

Ian Feavearyear — Sat, 11 Sep 2010 13:26:43 +0000

Are they pickled in the shells or do you remove them from the shalls after processing?

By: Robin

Robin — Wed, 17 Mar 2010 09:03:45 +0000

Chris: Here's a short article on how to process acorns.