I bought some fresh green Juglans regia from a street vendor in western
China and they must do something with them because they weren't pleasant to
eat. You might try to find the recipe in a Mongolian cookbook because my
Chinese companion wasn't familiar with any way to prepare them. She
mentioned that the people's fare near the Mongolian border differed greatly
from known Chinese dishes and that they were experts in preserving foods.
Pickling, as you know, is a method of food preservation.
Doc Lisenby