Pickled walnuts used in recipes, commonly cooked in beef dishes. Pickled walnuts are made from the fruit of both common walnut tree varieties: "Juglans regia", the Persian, royal, English or common walnut, and "Juglans nigra", the black or American walnut. The first stage is to pick the walnuts whilst they are still green and before the shells have set. Most recipes say that late June is about the best time to pick them. The soft walnuts are then soaked in brine (salt water) for at least ten days. The walnuts are then drained and left to dry in the air. Soaking the
Juglans olanchana Juglans olanchana Juglans olanchana is a semideciduous tree species in the Juglandaceae family. It can be found in Costa Rica, Guatemala, El Salvador, Honduras, Mexico and Nicaragua. It can grow up to 40 m in height and 1.5 m in diameter. The long branches bear twigs tipped with 40–50 cm long, glabrous, pinately compound leaves, darker on the top than on the bottom. The base of the trunk sometimes has buttresses. "Juglans olanchana" grows in wet and very wet tropical forests, most frequently on river banks, observed from 0–1400 m above sea level. Reports that it also grows in the