(Varenye iz zelenykh gretskikh orekhov), a traditional delicacy famous in the Caucasus, Greece, and Eastern Europe.
: Juice of 1–2 lemons (to prevent crystallization and add brightness)
: You must use "milk-stage" walnuts—usually harvested in June or early July . Test them by piercing with a toothpick; if it goes through easily, they are ready. recept zelenyh greckih orehov
Place the walnuts in a large bowl of cold water. Soak them for , changing the water 2–3 times daily. This process draws out the intense bitterness. 2. Softening (The Lime/Soda Bath)
: 5–10 whole cloves , 1–2 cinnamon sticks , and optionally a few cardamom pods or vanilla Place the walnuts in a large bowl of cold water
Peel a thin layer of the green skin off each walnut using a vegetable peeler or sharp knife. Prick each walnut 5–6 times with a thick needle or fork.
: Always wear rubber gloves when handling and peeling green walnuts. The juice contains heavy dyes that will stain your hands black for weeks. Ingredients Green Walnuts : 1 kg (approx. 30–35 nuts) Sugar : 1.2 kg to 1.5 kg (depending on desired sweetness) Water : 1 liter for the syrup step-by-step guide based on traditional methods.
Because young green walnuts are naturally very bitter due to high tannin content, the process is a labor of love that takes several days. Here is a classic, step-by-step guide based on traditional methods.