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.

Course Pickle/Chutney/Salsa etc.

Cuisine Iranian, Middle Eastern, Miscellaneous

Keyword green almonds, pickles

Prep Time 20

Cook Time 5

Brining Time 1

Total Time 25

Servings

Calories 80kcal

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.
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.
Pour the hot brine over the almonds. Set aside for 24 hours.
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).
Drain the almonds, rinse with them with cold water, and pack them into clean, scalded jars.
Pour the vinegar mixture through a strainer to remove the spices, then bring the liquid to a boil.
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.

These pickles will darken bit as they age. That being said, they'll keep for at least two months in the fridge without deteriorating in flavour.