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Hey
You’re way too late, you pickle the drupes (fruit stage with no shell formed) not the nuts (now). Usually about late May-mid June.
They are an acquired taste, I really love them spread on oatcakes under sharp cheese, or blended into stew stock. I make mine with live cider vinegar, and add a drop raw after it’s all done to restart the culture in the jars (heating stops this).
The recipe I follow (barring the vinegar) is on Gabriel Hemery’s blog, he’s a sylvanophile. Takes about three weeks to process them before the actual pickling bit. I’ve made 15-20kg in the past, this year just a couple of jars.
Get in touch next year and I’ll give you some crucial pointers that may slip your mind between now and then.
Skülly
My walnut tree has fruit this year. And it's quite abundant (despite an army of squirrels helping themselves). It's been recommended that I pickle some. They sound terrible; anyone tried pickled walnuts?