One of the absolute best things I ate while in Japan was a pickled chestnut at Gion Matayoshi. It was flavored with ginger and something citrus (I was tempted to say orange peel but Sarah suggests sensibly that it could have been yuzu). And unlike most of the fantastic food I had while in Japan this seems like something that should be reproducible.
Googling only turned up 2 recipes (see below) which I would obviously modify for what I think the flavorings might have been. Does anyone here have any experience doing this?
Recipe 1
Boil for a maximum of 8 minutes (that is putting scored chestnuts into a pan of boiling water for a maximum of 8 minutes)- preferably less so as to conserve the firmness of the kernel.
Shell the nuts , let them cool, place in glass storage jars and add vinegar of choice to cover the nuts. I use malt, cider, spirit and wine vinegars and also tend to add a combination of a spoonful of salt, peppers and herbs and various spices. I sometimes add a spoonful of sugar as another variation.
Place lids on jars. (I use a combination of French preserving jars and re-used jam jars that have been sterilised in a pan of boiling warter for 20 minutes). The vinegar clouds after a few days and a layer of nut matter will settle with time.
I leave the nuts a minimum of overnight to marinate but the pickled nuts will keep for 6 months or more but after that start to soften and break up - If the cloudy vinegar is an issue then just change the vinegar before using. I have tried balsamic vinegar but personally I find it too overpowering. Pickled chestnuts are great with a sliced apple and a strong flavour firm cheese for a ploughman’s lunch or mixed into a Greek salad. I have tried renewing my stock by pickling frozen chestnuts. They are fine if you simply marinate them in your spiced vinegar and use within a few hours but they do not keep as they go soft very quickly and break up in the vinegar.
Recipe 2
75g of blanched chestnuts
100ml water
50g sugar
50g white wine vinegar
Boil the pickling mixture and allow to cool, then add the chestnuts and store overnight (best at least 24 hours in advance).