Sweet-and-Sour Green Almonds

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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

Brine:
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.

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Aglaia Kremezi writes about food in Greek, European, and American magazines, publishes books about Mediterranean cooking in the U.S. and Greece, and teaches cooking classes. More

Aglaia Kremezi has changed her life and her profession many times over. She currently writes about food in Greek, European and American magazines, publishes books about Greek and Mediterranean cooking in the US and in Greece, and teaches cooking to small groups of travelers who visit Kea. Before that she was a journalist and editor, writing about everything, except politics. She has been the editor in chief and the creator of news, women's, and life-style magazines, her last disastrous venture being a "TV guide for thinking people," a contradiction in terms, at least in her country. She studied art, graphic design, and photography at the Polytechnic of Central London. For five years she taught photography to graphic designers while freelancing as a news and fashion photographer for Athenian magazines and newspapers. Editors liked her extended captions more than the pieces the journalists submitted for the events she took pictures for, so she was encouraged to do her own stories, gradually becoming a full time journalist and editor. You can visit her website at www.keartisanal.com.


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