Pickled Green Almonds
Make the most out of the short-lived spring treat of young green almonds by putting them up as this different, healthy, and delicious pickle.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb green almonds
- 1.5 L water
- 1/4 cup salt (kosher or coarse, pure salt)
- 1 cup white wine vinegar
- 1 tsp fresh rosemary
- 8-10 black peppercorns
- 1/2 tsp coriander seed
- 4 pods green cardamom (crushed)
Instructions
- 1
Clean the almonds, removing the stems and discarding any bad or damaged fruits. Use a small needle or skewer to pierce the almonds in two places (I do the stem end and tip to keep the holes inconspicuous). Set the clean, pierced almonds aside in a large nonreactive bowl.
- 2
In a small pot, combine 1.25 L (5 cups) water with the salt. Bring to a boil and ensure that the salt is entirely dissolved.
- 3
Pour the hot brine over the almonds. Set aside for 24 hours.
- 4
In a small pot, combine the remaining 250 ml (1 cup) of water with the vinegar and spices. Bring to a boil, then remove from heat and set aside, up to overnight (the longer it sits, the more the spices will flavour the vinegar).
- 5
Drain the almonds, rinse with them with cold water, and pack them into clean, scalded jars.
- 6
Pour the vinegar mixture through a strainer to remove the spices, then bring the liquid to a boil.
- 7
Pour the hot pickling liquid over the almonds. Cover the jars and set them aside to cool. When they're cool enough to comfortably touch, refrigerate them.