Black Walnuts

Black Walnuts, green walnuts in spiced syrup

Fink's Delikatessen black walnuts are young, green walnuts preserved in a rich organic syrup with spices and vanilla. A rare delicacy in organic quality, dark and aromatic.

Black walnuts are not a separate walnut variety, but young, green walnuts preserved by Bettina Fink-Haberl in a spiced syrup. Picked before St. John's Day, June 24th, soaked for weeks, and then matured in sugar syrup, they turn jet black. Organic, dark, aromatic, and perfectly soft. Black walnuts are one of the oldest methods of preserving walnuts and remain one of the house's most popular specialties.

Jet black, soft, aromatic-sweet

In the jar, the walnuts glisten jet black in dark syrup. Each nut is a small, dark treasure.

The black walnut is soft and completely edible; its flavor is deep and aromatic-sweet, with hints of cinnamon, clove, star anise, and vanilla. The syrup is rich and flavorful. The long maturation process makes the nut soft to the core. Dark, aromatic, unusual.

Anyone who tries them for the first time will not forget the moment. It is a flavor that cannot be confused with anything else. Fruit, spice, and syrup combine to create a rounded, dark whole. A taste with history.

With cheese, game, and vanilla ice cream

Black walnuts are a classic on the cheese board and a real conversation starter.

They pair well with robust mountain cheese and blue cheese, game, and cold cuts; sliced, they also go perfectly with vanilla ice cream or dark chocolate. Cut into thin slices, they also decorate a dessert. They are, moreover, a traditional accompaniment to a digestif. One or two nuts per person are enough, as they are so intense. They are also a highlight on a cheese platter with figs and honey.

Conveniently pre-sliced, they are available as Black walnuts in slices, and processed in a savory way in Tomato black walnut pesto. All can be found under Specialties from Fink's Delikatessen.

Weeks of manual labor for a rarity

There is a lot of patience behind the black walnut, as this ancient craft does not tolerate haste.

Until shortly before St. John's Day, the shell and kernel of the walnut are still soft enough to be pierced with wooden skewers. They then soak for several weeks in water that is changed daily until they turn black, and subsequently mature for just as long in warm sugar syrup. The walnuts come from Styria, Burgenland, and Hungary. From picking to the finished jar, several months pass.

Bettina Fink-Haberl, who founded her manufactory in 2002, turns them into one of her most popular specialties, by hand and in organic quality. Patience, manual labor, and good walnuts – that is all such a rarity needs. You can find more from her kitchen in the entire range of Fink's Delikatessen.

Drizzle the syrup over vanilla ice cream

Once opened, it is best to keep black walnuts in a cool place; they keep for a long time in the syrup.

The 270-gram jar contains about 130 grams of nuts, enough for many cheese evenings. Use a clean fork to remove the nuts from the syrup, which, by the way, you can also drizzle over vanilla ice cream – it is far too precious to throw away. They are a delight with port wine or a robust red wine. A jar that should not be missing from any festive cheese platter. Dark, aromatic, special.

Organic inspection body AT-BIO-301 – EU/non-EU agriculture