Now is the time to collect those soft green walnuts before they develop their hard exterior shells. Collect as many as you need and simply wash and stab them in the back! Make sure you use rubber gloves and an apron as the juices turn everything black permanently! Many a good t shirt I have ruined in this process! I found the best thing to use is a fork and stab or puncture the walnuts about 4 times (16 holes each!). Then place the walnuts in cold water in a large pot or container for three days changing the water once every day. After the third day, place the walnuts in your unique marinade and leave in a cool place until required. I usually prepare for six months in advance so these walnuts will be used from Christmas with the cheese board!
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