Pickled Fresh Green Almonds
Author: coco cooks
Recipe type: appetizer
Prep time:
Cook time:
Total time:
- 1 lb of green fresh almonds ( available April, May, and June)
- 3-4 cups white vinegar
- ¾ cups Kosher Salt
- 1 tablespoon black peppercorns
- 5 cloves of garlic
- 5-7 Serrano Peppers, halved with seeds
- Wash green almonds and pick away leaves or any debris.
- Dry.
- In a pot combine vinegar , salt and peppercorns.
- Bring to a boil and make sure salt is dissolved.
- Pack your almonds into the either two small clean jars or one larger one with garlic cloves and Serrano peppers.
- Pour the hot vinegar salt liquid over the almonds and make sure they are covered with brine.
- Seal the bottle and let cool.
- Store in the refrigerator . Flavor develops more after one or more weeks.
- Almonds can keep in the brine for several months under refrigeration.
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/05/pickled-fresh-green-almonds/
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