Content

• To step
• Part 1 of 2: Peeling and washing walnuts
• Part 2 of 2: Cracking the nuts
• Warnings

Freshly picked walnuts must be dried in two stages. The first is after removing the green husks, when the walnuts are still in their shell. Once you have peeled the nuts, the pulp on the inside should be dried for a few more days before processing or storing it. If you dry walnuts properly, the shells will be easier to crack and the pulp will not spoil.

To step

Part 1 of 2: Peeling and washing walnuts

1. Harvest the nuts when the husk is still green. It should be soft enough to allow you to dent it with your fingers, but still green instead of brown or spotted. This indicates that the nut is fully grown and ready to use.
   • Black walnuts usually ripen in September or October.
   • You can harvest them from the ground or shake them off the tree with a stick.
   • Wear gloves when handling black walnuts as they stain clothes and skin.
2. Peel the nuts. Even when the walnuts are mature, it is a bit difficult to remove the husks; they cannot simply be peeled off. You are supposed to get them off without breaking the caps inside. There are a few popular methods of peeling the nuts, so choose the one that works best for you:
   • Roll the nuts under a heavy boot to loosen the bolsters.
   • Roll the nuts under a wooden board or other heavy object.
   • Place the walnuts in a driveway and drive over them a few times. This will release the husks, but the nuts will not break.
3. Wash the shelled nuts. Fill a bucket with cold water and use it to rinse the nuts, which will be covered in juice and dirt. Discard any floating nuts, as this means that they have no pulp (in other words, they are "unfilled").
4. Dry the nuts in a well-ventilated area. Spread them thinly on a tarpaulin or other clean surface in the garage, basement, or anywhere else that has good air flow but no direct sunlight. Leave them there for two weeks, until the caps are completely dry.
   • If there is no chance of rain, you can dry the walnuts outside.
   • Stir them from time to time to promote air flow.
5. Check the walnuts to see if they are dry. Open a few nuts and check the pulp inside. A walnut is ready when the pulp is brittle on the inside and surrounded by a brittle tissue. If it is still rubbery and damp, let the nuts dry further. Storing them before they are properly dried can lead to mold problems and rot.
6. Keep the nuts until you are ready to use them. As soon as they are completely dry, put the nuts in net bags or baskets. Keep them in a cool and dark place such as a cellar or freeze them. They have a shelf life of one to two years, depending on the quality of the nuts.

Part 2 of 2: Cracking the nuts

1. Crack the nutshells. Because walnut shells are so hard to crack, nutcrackers usually don't work (in fact, you're more likely to break your nutcracker than the shell). Humans have developed a few different techniques to get to the pulp:
   • For easier cracking, pre-hydrate the shells by soaking the nuts in water for two hours and then placing them in a covered container overnight. Crack them when the caps are soft.
   • Put the walnuts in a bag and use a hammer to smash the shells. You have to separate the pulp from the broken shells by hand.
   • Crack them one at a time by wrapping them in a tea towel and hitting them with a hammer.
2. Let the pulp sit outside for two days. During this time it will dry out a bit further. This step is essential if you plan to store the shelled nuts, as they will spoil if they still contain a lot of moisture. Place the seeds on a baking tray or tray and let them dry in a well-ventilated place.
3. Save or use the nuts. If you plan to store them, put them in an airtight container and keep them in the pantry or refrigerator. If you prefer, you can toast the nuts until they are golden brown before putting them away.

Warnings

• Wear gloves when handling freshly picked walnuts as they stain clothes and skin.