Pickled Green Almonds
These pickled green almonds offer a slightly tart and crunchy treat, perfect for those seeking a unique pickle experience.
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Instructions
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Prepare green almonds by slicing the tips and splitting the hulls along their seams to extract the kernels.
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Start boiling water, vinegar, honey, and salt, stirring until dissolved.
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Fill a clean glass jar with the green almond kernels, arranging herbs and spices within.
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Skim any foam from the hot brine, then pour it over the almonds in the jar, ensuring full coverage.
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For refrigerator storage, fill the jar to the top; it will keep for at least two months. For longer storage, pack into a canning jar with 1/2-inch headspace, secure the lid, and process in a boiling water bath for 15 minutes.