Pickled Green Almonds

Yields: 1 quart

*Start at least 2 months ahead

Green almonds are one of my favorite things to cook with, although they can be quite hard to find.  I buy mine at Middle Eastern and Mediterranean markets.  If you have access to an almond tree, I recommend harvesting some around April before the center of the nuts get too hard.  

They are unusual in these parts and surprise my dinner guests, who usually have tons of questions about this unfamiliar treat.  You can eat them raw right off the tree.  They are tart like a granny smith apple and have in intense crunch.  

Garlic, kosher salt, black peppercorns, whole coriander seeds, red chili flakes…not to mentions the vinegar, water, and, of course, the olives. All these wonderful aromatics flavor the olives for an intense and unique flavor.

Once they are pickled, they have a wonderful twangy quality and take on the flavors of the spices with a mild heat from the chili flakes.  I usually take it a step further and confit them in olive oil, and in a few months, I’ll post that recipe as well.  There’s no need to sterilize your jar, a quick run through the dishwasher is all it needs.  

Be sure to label the jar with the name and date. I also set a reminder on my phone, since after two months they are usually pushed all the way to the back of the fridge. Out of sight, out of mind.

 The Recipe

¾ cup filtered water

¾ cup white wine vinegar

3 Tbsp honey

1 tsp kosher salt

1 ½ quart filtered water

½ lemon

4 garlic cloves – peeled and sliced in half

3 black whole peppercorns

1 tsp whole coriander seeds

¼ tsp chili flakes

1 quart green almonds

1.     In a medium pot over medium heat add water, vinegar, honey, and salt.  Cook until the honey and salt dissolves.  Set aside to cool slightly.

2.     In a quart of filtered water, squeeze ½ a lemon.  This creates acidulated water and will stop the almonds from oxidizing and turning brown.

3.     While the liquid is on the stove, prepare the almonds.  Working with one almond at a time, cut off the stem end and discard.  Run your knife down the seam of the nut.  (The seam is the faint line that runs the length of the nut.)  You don’t want to cut the almond in half, just go in as far as the center of the almond.  This allows the pickling liquid to permeate the nut.  Drop each almond into the acidulated water as you cut them.

4.     Once all the almonds are prepared, drain them from the acidulated water and place into a quart-size container.  Add garlic, peppercorns, coriander, and chili flakes.  Top off with cooled pickling liquid until all almonds are completely submerged.  

5.     If you have too many almonds, take some out.  If you don’t have enough liquid, top off with cold filtered water.

6.     Store in the fridge for a minimum of 2 months.