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Both types have the dyeing effect by the juice.
The husk may do that^ off the tree, but it seems unlikely.
The pickling of walnuts is before the fabled ‘wet walnut’ stage (my stepfather talks about having them as a kid n the 30s). It’s done before the shell starts to form, the green flesh is part of what’s eaten.
Skülly
Tonts
Thanks Skully. I’ve heard of pickling wet walnuts before but I don’t trust myself to do it well. Apparently the ‘nut’ is contained under the green husk and getting it out involves getting very messy with indelible black stuff - although I’m not 100% sure whether that’s just true for the ‘black’ walnut or the English walnut as well.