Pickled walnut — traditional delicacy of Northern Cyprus
Cyprus is home to many remarkable plants and foods that locals enjoy in truly unique ways. One of the most unusual is the black pickled walnut, a delicacy made exclusively from unripe fruits and considered a true symbol of culinary creativity in Northern Cyprus.
What is a black pickled walnut
Black walnut is not a walnut variety but a method of preparation. This delicacy uses unripe walnuts that have not yet formed a hard shell. After soaking and pickling, the nuts become soft, dark, and develop a deep, sweet-spicy flavor.
It is called “black” due to the color that appears after drying and caramelizing in vinegar. This dessert is also known as “ceviz macunu” — from the Turkish word “ceviz,” meaning walnut. In Northern Cyprus, it is often served to guests with coffee as a symbol of hospitality.
How to pickle walnuts
Preparing this delicacy is not a quick process, but the results are worth the effort. Traditionally, walnuts are prepared in Northern Cyprus as follows:
- Selecting the nuts: young walnuts with green husks are chosen when the shells are still soft and can be pierced easily with a needle.
- Preparation: each walnut is pierced with a fork or toothpick, then placed in salted water for 8–9 days, changing the brine daily to remove bitterness.
- Drying: after soaking, the walnuts are laid out in the sun, where they gradually darken and develop a rich black color.
- Pickling: the walnuts are placed in sterilized jars and covered with hot vinegar marinade containing sugar, ginger, and black pepper. After cooling, the jars are stored in a cool place (no higher than 18 °C).
After a couple of weeks, the walnuts are ready. Their flavor combines sweetness, a slight tang, and spicy notes. Some recipes include cinnamon, cloves, and lemon zest for added aroma.
Serving black pickled walnuts
In Cypriot cuisine, this product is used as both a dessert and a snack. It is served:
- as a standalone treat with Turkish coffee or tea;
- as an accompaniment to cheeses, cold cuts, and pâtés;
- in Eastern pastries and meat dishes — especially good with beef and veal;
- with seafood, where the walnut adds a delicate sweet note.
Additionally, crushed pickled walnuts are added to sauces and used to decorate cakes and desserts.
Frequently asked questions about unusual Northern Cyprus foods
How to keep the walnuts green?
If you want to preserve the green color of the walnuts, do not dry them in the sun and keep them in the shade. However, the classic version uses sun drying, which gives the walnuts their characteristic black color and distinctive taste.
What other unusual edible plants are found in Cyprus?
Besides pickled walnuts, the island offers prickly pear — an edible cactus with juicy fruits — as well as products from the carob tree, which are used to make syrup, flour, and even liqueur.
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I am a person who is not afraid to change life when my heart tells me that something greater lies ahead. I am originally from Belarus. I have journeyed from pedagogical and economic education to the financial sector and many years of work in logistics — a world where everything moves, changes,…