1. Gather fresh green walnuts, typically from late May to early June, depending on the season. Trim the ends of each walnut to check for tenderness. Peel the walnuts and using a metal skewer or sturdy knife, pierce each walnut crosswise, from bottom to top and from side to side, creating 4 holes. Place the walnuts in water for 5-6 days. Change the water once or more times every day. Afterward, place the walnuts in clean water and sprinkle with the lime. Stir to dissolve and leave them for 12 hours. Stir occasionally.
2. Remove the walnuts from the lime solution and rinse them very thoroughly. In a bowl, add plenty of water, the juice of 5-6 lemons, and the squeezed lemon halves. Add the walnuts and leave them for 6 hours. Remove them, place them in a pot, and cover them with water. Bring them to a boil, removing any foam that forms. To check if the walnuts are ready and cooked, take one out with a spoon and insert a pin into it. If the pin goes through the walnut without resistance, they are ready.
3. Remove the walnuts from the heat, drain the hot water, and add tap water. Add plenty of ice cubes and let the walnuts cool down. In another pot (if using the same one, make sure to wash it thoroughly to remove any dark residue from the sides), add 2-3 cups of water and the sugar. Then add the wet walnuts. Pour in enough water to cover the walnuts well. Place over medium heat and stir carefully with a wooden spoon until the sugar dissolves.
4. Once it starts to boil, add the cinnamon and cloves. Continue boiling for 15 minutes and then turn off the heat. Leave the pot uncovered to cool, then cover it to keep the walnuts crisp. The next day, uncover, bring to a boil again until bubbles form on the surface. Continue boiling for 15 minutes and then turn off the heat. Leave the pot uncovered to cool, then cover it.
5. On the third day, boil the sweet again until bubbles form on the surface. To check if the syrup is ready, place 2-3 drops in a glass of tap water; if they remain on the surface, then it's ready. Add the juice of one lemon and turn off the heat. Allow it to reach room temperature, then place the walnuts first into sterilized jars, followed by the syrup. Seal them tightly and place the jars upside down for 12 hours. This helps to create a good seal. Store in a dark place.
