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
Fruit of the poisonous tree Fruit of the poisonous tree Fruit of the poisonous tree is a legal metaphor in the United States used to describe evidence that is obtained illegally. The logic of the terminology is that if the source (the "tree") of the evidence or evidence itself is tainted, then anything gained (the "fruit") from it is tainted as well. The doctrine underlying the name was first described in "Silverthorne Lumber Co. v. United States", 251 U.S. 385 (1920). The term's first use was by Justice Felix Frankfurter in "Nardone v. United States" (1939). Such evidence is not generally admissible in court. For