By now you should have a goodly amount of black walnuts sitting in jars of pickle solution awaiting maturity. Too late now to pick the green nuts as the hard shell will have formed, which you can ascertain by trying to poke a knitting needle through them. So what to do? (This is for Southern hemisphere people). Let the walnuts ripen on the tree and in a few months time (Feb) the green shells will split open and the hard brown nut will fall to the ground.
This is the ideal system. In Australia one often has a running battle with marauding flocks of cockatoos, sometimes 20 or more, who delight in twisting off the green walnuts and when disturbed, will drop them on your house roof or in the swimming pool. You get to harvest only the low lying nuts. In New Zealand there are no such annoying birds, but anyway, the nuts on the tops of the trees are too high to harvest. I wonder if people make pickled walnuts in Chile, Argentina and South Africa? That would be interesting to know.
Recipe here
Buen provecho.
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