Salted walnuts and salted almonds from The Miracle of Salt: Recipes and Techniques to Ferment Food, Preserve Ingredients, and Transform Your Cooking (page 71) by Naomi Duguid

  • pickling salt
  • raw almonds
  • raw walnuts
  • Serves : 1 pound
  • EYB Comments

    Soak nuts for at least six hours and up to overnight; bake nuts for eight hours.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak nuts for at least six hours and up to overnight; bake nuts for eight hours.

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