Properties of green walnuts

Walnuts milk ripeness hit record by the presence of vitamin C. the content of ascorbic acid, nuts ahead of 8 time black currants and 50 times any citrus. This vitamin helps to synthesize DNA, ensures the normal functioning of glands, including the thyroid. In addition, due to vitamin C improves the elasticity of blood vessels and capillary permeability. Considering that Smoking and stress steal from person 1/2 to 5 daily doses of this important vitamin, walnut becomes an indispensable product in the diet of each person.

Equally important, the amount of fat in green walnut is much lower than in ripe. Due to the fact that the taste of green walnuts inferior ripe, fresh drink them rarely. Most of them prepare tinctures or jam.

Tincture of green walnuts

Tincture of dairy walnuts helps with dysentery, pain in the kidneys and urinary tract, chronic gastritis. For its preparation you will need:

green walnuts – 30 pieces;
- 70% alcohol - 1 liter.

For a start, you should check the nuts at maturity with a needle. If it pierces the nut through and through, he is still green and can be used for cooking. In this case, the nuts are washed, obsushivayut and milled with a knife. Pieces of nuts lay in a suitable container, which should be tightly closed, pour the alcohol. A bowl of nuts put in a dark place for a month. At the expiry of drink after meal dessert spoon. While the tincture is prepared, it is necessary to periodically stir.

Jam from green walnuts

Jam of the green walnuts are great not only for its healthy properties and taste, as well as the ability to be stored for a long time. The process of making it is time consuming, but the results are worth it. To prepare the "walnut" jam you will need:

green walnuts – 100 pieces;
- sugar – 2 kg;
- water – 0,5 l;
- clover – 100 PCs;

The nuts are washed and remove impurities, and then soaked in water for 4-5 days to eliminate the bitterness. Change the water 3 times a day. After soaking the green nuts are blanched in boiling water for 5 minutes and allow to cool, then peel and stalks, or moisten hands with vinegar, or with gloves, as contained in the nuts iodine intensely stains the skin.

Walnuts peeled and stems again pour cold water and leave it for two days, at least 2 times a day changing the water. If the nuts are very bitter, defend them in water with lime for 4-6 hours (1 liter of water add 100 g of slaked lime, mixed well and poured through cheesecloth, removing sediment).

The cleaned nuts are pricked with a fork or needle and put in the nucleus in a stick of clove. Then cleaned again the fruits are blanched in boiling water for 15 minutes. Then put the nuts in a sugar syrup (2 kg of sugar per 0.5 l water) and cook until thick. To check the readiness by dropping a drop on the nail syrup. If you do not spread - the jam is ready.