At the moment I am brining some green walnuts to make pickles with. I
haven't decided whether to go for sweet or non sweet yet. Last year's
batch were picked too late and the shell inside makes them inedible
so I hope to improve on that. Now I have fingers stained like a chain
smoker's. A small sacrifice for something delicious to eat with cream
cheese and crackers.

Anyone have a favourite recipe or use of pickled walnuts? My very
first effort tasted like umboshi plums, they were soooo salty. A
visiting Japanese lady loved them though.
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Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]