Photo by Aglaia Kremezi
Unripe almonds are sold in some US markets in the spring.
Makes two 1/2 pint jars.
2 ½ -3 cups (about 1/2 pound) green almonds--available in the spring in select California and New York markets
2 tablespoons coriander seeds
2 cinnamon sticks, about 2 inches long
2 bay leaves
2 or more small dried chili peppers, slashed in half with scissors
2 1/2 cups pickling white vinegar
1 teaspoon whole cloves
1 cup honey
2-4 tablespoon sugar (to taste)
Pierce the green almonds with a skewer, starting at the stem and stopping before you reach the tip. Pack in 2 jars and add 1 cinnamon stick, 1 bay leaf, and 1 or more chilies in each jar.
Make the brine: In a non-reactive saucepan, warm the vinegar with the cloves, honey, and 2 tablespoons sugar. Stir until the honey and sugar dissolve, lower the heat, and simmer for 1 minute. Taste, stirring in more sugar if you like. Pour the hot brine over the almonds, topping with a little more vinegar if needed, to cover the almonds completely. Close the jars and leave in a cool place for at least 4 weeks before serving, shaking the jars from time to time.