Greek cuisine · Desserts & Sweets

Glyko Karydaki

Whole green walnuts preserved in dark spiced syrup, glossy jet-black and tender inside.

Ingredients · for 8 servings

• 30 green walnuts, unripe, soft-shelled
• 800 g sugar
• 600 ml water
• 1 tsp slaked lime powder (or omit as substitute)
• 1 cinnamon stick and 4 cloves
• 1 tbsp lemon juice
• 1 tbsp honey

Instructions

1. Wearing gloves, peel the green walnuts thinly, prick each twice with a fork and soak 5 days in cold water, changing the water twice daily – this draws out the bitter compounds.
2. Dissolve the slaked lime powder in 2 l water, soak the drained nuts in it 4 hrs. and then rinse very thoroughly under running water; this later keeps them firm instead of mushy.
3. Boil the nuts in plenty of fresh water 25–30 min., until they can be pierced easily with a needle, then drain.
4. Bring sugar, the 600 ml water, cinnamon stick and cloves to a boil and let bubble 5 min., until the sugar has fully dissolved and the syrup is clear.
5. Add the nuts and let simmer uncovered over low heat 45–55 min., until they turn glossy jet-black and the syrup drops honey-thick from the ladle; finally stir in the lemon juice and honey.
6. Let steep in the pot overnight, then fill into sterile jars and serve 2–3 nuts with syrup and a glass of cold water as a spoon sweet.