Picked 2.5 kilos of green walnuts for pickling (a favourite of the house which the internet seems to regard as ‘an English eccentricity’). One which has crossed the border… Into brine for a week, than fresh brine for another week then pickle in spice vinegar…
Week later, walnuts rinsed and put back in brine. Couldn’t think of a use for black walnutty salt water…