Walnuts have been popular and respected for a long time. Their beneficial properties are known to many, but this is when it comes to ripe nuts. When it comes to green walnuts, the chemical and mineral composition is significantly different. The content of vitamin C is especially high in unripe kernels, which decreases with maturation. This makes green nuts an important part of the diet for both children and adults.
Properties of green walnuts
Walnuts of dairy maturity beat records for the presence of vitamin C. In terms of the content of ascorbic acid in them, nuts are 8 times ahead of black currants and 50 times ahead of any citrus fruits. This vitamin helps to synthesize DNA, ensures the normal functioning of the glands, including the thyroid. In addition, vitamin C improves the elasticity of blood vessels and capillary permeability. Considering that smoking and stressful situations steal from 1/2 to 5 daily doses of this important vitamin from a person, walnuts become an indispensable product in the diet of every person.
Equally important, the amount of fat in green nuts is much lower than in ripe ones. Due to the fact that the taste of green walnuts is inferior to ripe ones, they are rarely consumed fresh. Most often, tinctures or preserves are prepared from them.
Green walnut tincture
Tincture of milk walnuts helps with dysentery, painful sensations in the kidneys and urinary tract, chronic gastritis. To prepare it you will need:
- green walnuts - 30 pieces;
- alcohol 70% - 1 liter.
First, you should check the ripeness of the nuts with a needle. If she pierces the nut through, it is still green and can be used for cooking. In this case, the nuts are washed, dried and chopped with a knife. Pieces of nuts are placed in a suitable dish, which should be tightly closed, and poured with alcohol. Dishes with nuts are placed in a dark place for a month. At the end of the period, they drink a dessert spoon after meals. While the tincture is being prepared, it must be shaken periodically.
Green walnut jam
Green nut jam is excellent not only for its useful properties, but also for its taste, as well as its ability to be stored for a long time. Its preparation process is laborious, but the result is worth it. To prepare "walnut" jam you will need:
- green walnuts - 100 pieces;
- sugar - 2 kg;
- water - 0.5 l;
- carnation - 100 pcs;
Nuts are washed and impurities are removed, then soaked in water for 4-5 days to eliminate bitterness. The water is changed 3 times a day. After soaking, the green nuts are blanched in boiling water for 5 minutes and allowed to cool, then peeled and stalks are peeled, either by wetting your hands with vinegar or wearing gloves, because the iodine contained in the nuts intensely stains the skin.
Walnuts without peels and stalks are again poured with cold water and left for two days, changing the water at least 2 times a day. If the nuts are very bitter, they are defended in water with lime for 4-6 hours (100 g of slaked lime is added to 1 liter of water, mixed well and poured through cheesecloth, removing the sediment).
Peeled nuts are pierced with a fork or needle and put into the kernels, one stick of cloves at a time. After that, the peeled fruits are blanched again in boiling water for 15 minutes. Then the nuts are transferred to sugar syrup (2 kg of sugar per 0.5 liters of water) and boiled until thickened. You can check the readiness by dropping a drop of syrup on the nail. If it hasn't spread, the jam is ready.
