Unlike last year, this year there is no shortage of Walnuts for pickling. For this process they need to be immature, with no wood having formed inside. A simple test with a pointed knife will reveal if this is so.
The green nuts must be 'topped and tailed', and pierced with a stainless knife blade a couple of times. Any slight imperfections should also be removed.
They are then put into brine for 10 days, with the brine being changed at least twice. Then they are washed and dried, and put out into the sun for a couple of days until they turn black.
At this stage they are packed into large jars and a sweetened vinegar added. You now have to wait at least until Christmas; preferably Christmas 2019 or 2020.
Pickled Walnuts are not to everyone's taste, but I have yet to find a more delicious accompaniment to really good strong English Cheddar cheese.