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  1. #1
    zara is offline Germinator
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    Default what to do with green walnuts

    Hi, my name is Zara and I am new to the grapevine. I just wondered if any members had any suggestions with what I could do with green walnuts? Can I compost them?

  2. #2
    NOG's Avatar
    NOG
    NOG is offline Early Fruiter
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    Pickle them......

    Welcolm to the Vine
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  3. #3
    Peter's Avatar
    Peter is offline Cropper
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    Dye stuff.
    Always thank people who have helped you immediately, as they may not be around to thank later.
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  4. #4
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    smallblueplanet is offline Mature Fruiter
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    Hi there, here's a thread from the cooking section...

    Ideas and/or recipes for green walnuts?
    Manda.

    To see a world in a grain of sand
    And a heaven in a wild flower

  5. #5
    valmarg is offline Cropper
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    Definitely pickle them, but it is a very long and involved process.

    Will post a recipe if you are interested.

    valmarg

  6. #6
    allotmentlady's Avatar
    allotmentlady is offline Early Fruiter
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    welcome to the vine zara, some market veg sellers might take them off your hands, why dont u introduce yourself in the introduce yourself section!
    Dont worry about tomorrow, live for today

  7. #7
    Hilary B's Avatar
    Hilary B is offline Mature Fruiter
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    Quote Originally Posted by valmarg View Post
    Definitely pickle them, but it is a very long and involved process.

    Will post a recipe if you are interested.

    valmarg
    It's a few years since I did pickled walnuts, but I know the process wasn't particularly involved (takes time, but so do most pickles). As best I recall it went like this.
    Buy pickling vinegar (ready spiced), make brine (3oz salt per pint of water). Pack walnuts into jars, cover with brine, leave for several days (I think it was a week, only detail I am not totally sure about)
    Drain off brine, quick rinse, put walnuts back into jars, cover with pickling vinegar, store 3 months or more.
    Flowers come in too many colours to see the world in black-and-white.

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