It is green almond time (Spring) and our trees are loaded. Everywhere markets are displaying these velvety green almonds that folks love to eat whole dipped in salt; super crunchy and a natural laxative. The almonds need to ripen on their mother (an expression from a farmer I talked to that delighted me) for a few more weeks to get the hardened fruit we are used to buying in the US. I have found these fresh green almonds at the Middle-Eastern store in Dallas however, shipped from California.
Another use for them is to pickle them; in the Chouf mountains, it is not uncommon to have these pickled almonds served with a side of roasted chicken. These green almonds are extra crunchy.
Recipe is from Mrs Marlene Mattar in her Maedat Marlene min Halab.
1 lb green almonds (to fill up 4 jars)
2 cups water
1/4 cup coarse salt
1/2 cup wine vinegar
1. Wash the green almonds and cut off the tips. Slit each almond with the tip of a knife. Dissolve the salt in water, then mix with the vinegar and pour into the jars. Use after 4 days and keep in the fridge.