May 07, 2015

Finding green almonds to pickle in spring

Green almond pickle

Imagine my surprise while browsing through a middle eastern store in Dearborn, I found some green almonds. I bought some just out of curiosity and to test it out. What does it taste like, what can be done with it...

Aswin saw someone browsing the aisle with us eat the whole thing - the green fuzzy outer hull and all. I didn't believe till I tasted one. It's tart and crisp, and I ate a couple before stopping.

Green almond pickle
Turns out they are very seasonal and I felt super thrilled to get my hands on them. As you can see the almonds inside the hull are very jelly like and not completely formed. It hardens as it ripens.

I decided to pickle them to preserve it to keep the fresh spring flavor last a little while longer. It did not disappoint.

1 cup fresh green almonds - chop them in long slices. I made about 3-4 for each almond hull and all.
6-7 cloves of garlic - chopped
1 cup white cooking vinegar
1 cup water
2 tbspoons sugar
2 dry red chillies - torn in pieces
1 tspoon coriander seeds
1/4 tspoon black pepper

Green almond pickle
Slice the green almonds and the garlic cloves.

Green almond pickle
Heat the vinegar and water combination. Add the sugar, coriander seeds, chillies and black pepper and let it come to a boil. 

Green almond pickle
Turn the heat off and add the almonds and garlic.

Let it sit for about 10 minutes.

Green almond pickle
Then pour it in clean bottles and close the lids. Let it sit for about 2 weeks atleast before taking it out. Serve it with burgers, or in salads.


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