What to do with newly picked green pecans?

1. Harvest the Pecans: Gather the green pecans once they have reached about half their mature size, typically around early July to mid-August.

2. Remove the Husks: Use gloves to protect your hands and carefully remove the outer husks of the pecans by splitting them open with your fingers or a nutcracker.

3. Brine the Pecans: Prepare a brine solution by dissolving salt and water in a ratio of 1 part salt to 10 parts water. Place the cleaned pecans in the brine and let them soak for at least 24 hours.

4. Prepare the Pickling Solution: In a separate pot, bring a mix of water, vinegar, sugar, pickling spices (like mustard seeds, allspice berries, and red pepper flakes), and any desired herbs or spices to a boil. Let it simmer for about 15 minutes, allowing the flavors to infuse.

5. Pack the Pecans: Drain the brined pecans and place them in clean glass jars or containers. Ensure the jars are sterilized to avoid contamination.

6. Fill with Pickling Solution: Pour the hot pickling solution over the pecans, making sure to cover them completely. Leave about an inch of headspace at the top of the jars.

7. Seal and Process: Seal the jars airtight and process them in a water bath canner following the recommended processing time for your altitude.

8. Cool and Store: After processing, let the jars cool completely and store them in a cool, dark place. The pickled green pecans will be ready to enjoy after a few weeks.

Candied Green Pecans:

1. Prepare the Pecans: Remove the husks from the green pecans as mentioned earlier.

2. Blanch the Pecans: Bring water to a boil and add the pecans for a brief blanch of 1-2 minutes. Quickly drain and transfer them to an ice bath to stop the cooking process and retain their color.

3. Prepare the Sugar Syrup: In a saucepan, combine sugar and water in a ratio of 1:1 (equal amounts). Bring the mixture to a boil and stir until the sugar dissolves, forming a simple syrup.

4. Add the Pecans: Add the blanched pecans to the boiling syrup and stir gently to coat them evenly.

5. Reduce Heat and Simmer: Reduce the heat to low and let the pecans simmer in the syrup for about 20-30 minutes, or until they become translucent and appear candied.

6. Cool and Strain: Remove the saucepan from the heat and allow it to cool slightly. Then, strain the pecans to separate them from the syrup.

7. Spread and Dry: Spread the candied pecans on a baking sheet or wire rack to let them cool completely. Ensure they are well-separated to prevent sticking.

8. Storage: Store the candied green pecans in an airtight container at room temperature or in the refrigerator. They should keep well for several weeks.

Remember, these recipes are just a starting point, and you can adjust the ingredients and spices according to your personal preference. Be sure to preserve them safely by following recommended canning guidelines to prevent spoilage. Enjoy your homemade pickled or candied green pecans!