With a small sharp knife cut the tough bony parts on both ends of each
walnut. Put them into a bucket full of water for 7 days, changing the
water daily. On the eighth day put them in water with a handful of lime
stone dissolved in. Drain and wash them well. Into a large saucepan put
enough water to cover them.
Place the pan on high heat and bring the water up to the boil. Then add
the walnuts and cook for 10 minutes. Drain them well.
Place the pan again with fresh water, place it on heat, bring up to the
boil and cook for 15-20 minutes. Drain and with a skewer make 2-3 holes
on each walnut. Cook them again in freshly boiled water for 20-25 minutes
and drain. Let them cool down in cold water with the juice of two lemons
added. Drain and stuff each walnut from the cut ends with an almond and
place them into an empty saucepan. Pour the sugar over the fruits and wait
until they release their own water.
Cook the walnuts on low heat until the syrup thickens. Add the juice of ½ lemon and allow them to cool. Place them in sterilised dry jars with
lid. It can be stored, in cool place, for up to one year.