Pickled Green Almonds

🧂 Ingredients

• 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.

Nutrition Info