Freshly picked walnuts should be left to dry in two stages. The first, after removing the green outer shell, when the nut is still in the inner shell. Then, once shelled, the kernel must be left to dry for a few more days before it is ready for use or storage. Caring for dried walnuts the right way will make the shells easier to break, and will help prevent the kernels from spoiling.
Steps
Part 1 of 2: Shell and Wash the Nuts
Step 1. Collect the nuts while the outer shell is still green
It should be soft enough that you can pinch it with your fingers, but still green, not brown or mottled. This indicates that the walnut inside has fully formed and is ready to be used.
- Black walnuts usually ripen around September or October.
- You can pick them up from the ground or beat the tree with a stick to make them fall.
- Wear gloves when dealing with black walnuts, as they stain your clothing and skin.
Step 2. Shell the walnuts
Even when the walnuts are ripe, it is a bit difficult to remove the outer shells, and it is not possible to simply peel them. The aim is to remove them without breaking the nut inside. There are some common methods of shelling them, choose the one that best suits your needs:
- Roll the walnuts under a boot to remove the shells.
- Roll the walnuts under a wooden board or other heavy object.
- Put the walnuts on a small road and drive the car back and forth over it. The outer shells will come off, but the nut will not break.
Step 3. Wash the shelled walnuts
Fill a bucket with cold water and use it to wash the nuts, coated with juice and soil. Discard those that float, as it means that they do not have the kernel inside (in other words, they are "empty").
Step 4. Dry the walnuts in a well-ventilated area
Arrange them in a single layer over a waterproof sheet or other clean surface, in the garage, cellar or other place that has excellent air circulation, but is protected from sunlight. Leave them there for two weeks, until the shells have completely dried.
- If there is no risk of rain, you could also let them dry outdoors.
- Move them occasionally to improve air circulation.
Step 5. Check them to see if they are dry
Open a walnut or two and check the kernel. A walnut is ready when the kernel inside is crumbly and surrounded by a brittle layer. If it's still chewy and moist, keep letting the nuts dry. Putting them away for storage before they have dried properly will cause them to rot or mold.
Step 6. Store the walnuts until you are ready to use them
Once they are completely dry, place them in burlap sacks or baskets. Store them in a cool, dark place, such as a cellar, or freeze them in the freezer. They will keep for one or two years, depending on the quality.
Part 2 of 2: Break the Nuts
Step 1. Break the shells of the walnuts
Since nutshells are really hard to break, nutcrackers usually don't work (in fact, you are more likely to break the nutcracker than the shell). Some different techniques have been developed to get to the pulp:
- Prepare the shells to make them easier to break by soaking the walnuts in water for two hours and then placing them in a closed container overnight. Break them when the shells are soft.
- Put the walnuts in a bag or bag and use a hammer to crack the shells. You will then need to separate the pulp from the broken shells by hand.
- Break them one by one by wrapping them in a dish cloth and hitting them with a hammer.
Step 2. Air the kernels for two days
During this time, they will dry out a little more. This step is essential if you plan to store shelled walnuts, as if they still have moisture inside, they will most likely spoil. Place the kernels on a sheet of parchment paper or a tray, and leave them in a well-ventilated place until they are completely dry.
Step 3. Keep or use the shelled kernels
If you plan to keep them, put them in a sealed container and store them in the pantry or fridge. If you prefer, roast them until golden or bronze before setting them aside.
