I am always happiest when a recipe feels generous and approachable, which is exactly what draws me to Pickled Green Almonds. A jar made in your own kitchen always tastes more personal than anything bought from a shelf. Label the jar, make a little room on the shelf, and look forward to opening it.
Ingredients
Green almonds in oil
- 500 grams green almonds (sliced)
- 3 Serrano chilis (sliced)
- 5 garlic cloves (minced)
- 1 large carrot (diced)
- 1 large lemon with peel (cubed)
- 1 cup walnuts roughly (chopped)
- 1 tbs. Pink Himalayan salt or coarse salt
- 1 tsp. Sugar
- 1/2 tsp. Citric acid
- 1/2 tsp. Turmeric
- Olive oil
Green almonds in brine
- 500 grams green almonds
- 3 cups filtered water room temperature
- 3 tbs. Pink Himalayan salt or coarse salt
- 1 tsp. Sugar
- 2 tbs. Apple cider vinegar
Instructions
- You might have not heard about pickled green almonds but I highly encourage you try them. It’s enjoyed in the Middle East especially in Palestine. Now is the season, catch them while you still can! A great way to preserve green almonds so you can enjoy them for the rest of the year. The lovely thing about almonds is they hold they’re crunch, so delicious!
- I gave you two ways to preserve green almonds, each one is unique in its flavor hope you get to try it.
- Wash the green almonds very well and dry with a towel, remove the brown part of the stem that’s hanging.
- When cutting the vegetables make sure they’re uniform in size.
- In a bowl add the green almonds, chili, garlic, carrots, lemon, 1 cup of walnuts, salt, sugar, 1/2 teaspoon of citric acid and 1/2 teaspoon of turmeric. Mix well so the spices are distributed evenly. Divide the mixture between 2 (32 ounce ball jars).
- Fill with olive oil until before the neck of the jar. Close tightly and leave in a sunny place on your counter for 12 days. Enjoy next to hummus, labneh, eggs or on its own.
- Wash the almonds very well and dry with a towel, remove the brown parts of the stem that’s hanging.
- With a knife make a slit at the pointy part of the almond.
- Fill any sterilized prickling jar you own with the almonds. Don’t leave too much space in the jar.
- Prepare the brine by stirring the water with salt and sugar. Stir well until the salt is dissolved, fill the jar with the solution leaving 1/2 inch add 2 tbs. Apple cider vinegar.
- Close the jar tightly and leave in a sunny place in the kitchen. The pickles should be ready in 10 days to enjoy.