There is something about pickling that is utterly satisfying. I love to pickle, and anyone who pickles knows it’s so delicious. It lasts a whole year if you don’t open the jar, and for months once it’s in the fridge. As a bonus, you get your natural probiotics (gut health, y’all). This is my first time pickling green almonds, and it was so delicious, with a bit of a crunch. Perfect on top of hummus, labna, eggs, plain yogurt or laban, you name it. Anything you fancy. I hope you get to try it 😊
Ingredients
- 250 grams green almond stemmed and sliced
- 2 chili pepper I used Serrano and red diced
- 1 whole medium lemon peeled, seeded and chopped
- 1 tbsp sweet red pepper paste
- 1/2 tsp salt
- 1/3 cup lemon juice
- Olive oil
- 1 clean dry jar
Instructions
- In a bowl mix everything together very well, add to a spacious jar. My jar was 13 oz, I needed a 1/2 inch extra space because once the pickling bubbles start forming the oil will expand and in my case started seeping.
- Push the vegetables well in the jar and start adding olive oil slowly and pushing in as you go until you cover the whole thing with oil. Close the lid tightly and keep in a windowsill for a week turning upside down every other day. For the second week you can keep the jar in the pantry, always keep an old plate underneath so, if for any reason oil seeps out of the jar, it doesn’t make a mess.
- After 3 weeks you can enjoy 😊.
- Bon appetite, sahtain,صحتين 🌻.