Pickled Green Almonds Recipe
Green Almonds are a delicious delicacy, popular in the Mediterranean and the Middle East and with chefs worldwide who use them as both an ingredient and a garnish. Learn how to pickle them to enjoy well beyond the short Green Almond growth window.
Ingredients
- ½ lb. fresh S&J Green Almonds
- 2/3 cup water
- 2/3 cup white wine vinegar
- 2 tsp S&J Sage Honey
- 2 tsp kosher salt
- 3 to 4 sprigs of fresh dill
- 1 tsp dill seeds
- 3 to 4 whole black peppercorns
- 1 tsp crushed red pepper flakes
Instructions
- Slice off just the tips of the pointy ends of the green almonds. Look for the seam that the hulls have along one side. Run a knife along the seam and delicately split the hull apart along the slice, revealing the cream-colored, shell-less kernel within. Do not fully split in half.
- Bring the water, vinegar, honey, and salt to a boil, stirring once or twice to dissolve the honey and salt thoroughly.
- Meanwhile, load a clean glass pint mason jar with the green almond kernels, tucking in the herbs and spices as you go. You can use a chopstick to tuck the dill springs between the jar’s sides and the green almonds so they are visible.
- Once the vinegar brine comes to a complete boil, pour the hot brine over the green almonds, herbs, and spices in the jar.
- Make sure the liquid completely covers the almonds.
- Place in the refrigerator and wait at least a week for the flavors to develop before sampling.
- Pickled green almonds will keep for at least 2 months in the refrigerator.
