I use about 2-3 kilos of fresh green walnuts for this and about 2-3 kilos of sugar.
Use tender fresh green walnuts; the older they are the harder they tend to be. They are best picked when they are fresh.
To prepare the walnuts: Thinly Peel outer skin but you should wear gloves for this if you don’t want your hands to go black. It takes a few says for the dye to wash off.
Put some lime (‘asvesti’ – I will find the proper name soon and add it to the recipe – sorry I do not know what the proper name is in English) in a muslin cloth and place in a bowl or bucket of water, soak the walnuts in this for 4 hours. This is optional if you cannot find the lime. It keeps the walnuts firm.
Remove from the bowl and wash thoroughly.
Put into a large saucepan of cold water. Make sure the water covers the walnuts and then bring to the boil.
Remove from saucepan and wash again and put back into a saucepan with fresh water and boil again.
To tell if the walnuts are ready you make the needle test. Take a sewing needle and prick the walnuts, if the needle passes through the walnut then the walnuts are ready for the syrup.
To prepare the Syrup: Put the water and the sugar together in a saucepan and bring to the boil. Simmer for 8 minutes.
Strain the walnuts and insert a half almond; I don’t bother as I prefer it without the almond.
Put the walnuts into the syrup and boil for 5-7 minutes.
Take the saucepan off the heat and put to one side for 24 hours. The walnuts need to stay in the saucepan to cool for 24 hours. At no time should you put the lid on the saucepan as the liquid will sweat and release water into the syrup. You can cover with a muslin cloth if you wish
Put the saucepan back on to boil and boil rapidly, when it is ready (the syrup thickens) add the lemon juice and vanilla boil for a little and remove from the heat.
Allow to cool in the saucepan then bottle in the normal way.