Pickled green almonds

April 12, 2013  • 

pickled-green-almonds1

 

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.

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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.

fresh almond basket

 

Comments

29 Comments  •  Comments Feed

  1. Rosa says:

    That is something totally unknown to me. I would love to try your pickles… Sadly, I can’t find fresh almonds here.

    Cheers,

    Rosa

  2. Hisham Assaad says:

    I have read about those along with pickled Janerek in Barbara Abdeni Massaad’s book “Mouneh” but I am not sure how would they taste.

  3. Kiran @ KiranTarun.c says:

    i’m jealous of the almond tree you have! this is such a unique recipe 🙂

  4. Belinda @zomppa says:

    Must be spring when the trees are so bountiful!

  5. Mira says:

    This sounds delicious! Do u think it would also work with green apricot?

  6. Susan says:

    I would never be able to find fresh almonds here but love the idea of pickling them and also the thought of them ripening on the mother 🙂

  7. Alaiyo Kiasi-Barnes says:

    How wonderful that there are almonds growing near you and are available for pickling. Of course, I’ve never tried these, but I’ll bet they are quite a treat!

  8. zerrin says:

    This is a fantastic recipe! I was just eating fresh almonds and saw this post! How couldn’t I have thought pickling them before? I’m addicted to pickled veggies and I haven’t eaten or seen pickled almonds here. Now that I have the recipe, I can make it myself! Thanks a lot!

  9. Nuts about food says:

    As someone who loves anything pickled, I am sure I would really like these. Never seen them here, but there must be tons in Sicily. Will enquire.

  10. Gabi says:

    Oh, I’ll remember this one. The palestinian store in my town has green almonds,too. I asked how to use them and was adviced to eat them as they were. Hmmm… an acquired taste, I think 🙂 I bought some and put them in alcohol, hoping to get some kind of Amaretto. Next time I’ll try this pickled version

  11. kouky says:

    Délicieuse découverte!! ça doit étre très fin en même temps qu’acidulé!! merci Joumana! très belle journée!!

  12. Claudia says:

    A new treat! I don’t know these at all but would love to become acquainted. Almonds and their mother – love.

  13. Linda says:

    For those of you in New York – I’ve seen them on the counter at Kalustyan’s (28th & Lexington)

  14. Jessica says:

    I have a wish-list over stuff I want to do in this life and picking almonds is one of the things on the wish-list.

    I eat japanese pickled plums all the time (umeboshi). I am sure one can pickle just about everything, like tiny apricots. In some parts of France and in England, green walnuts are pickled.

  15. Anna says:

    Sadly I was away from Palestine during green almond season which just finished there.. however this recipe will surely be used next year to make the most of it!!

  16. domi says:

    Non seulement je n’en ai jamais entendu parler mais je n’aurait surtout jamais imaginer que l’on puisse le faire….

  17. Oui, Chef says:

    Just saw tons of these in the markets of Istanbul. Wish I was able to bring some home so I could try this recipe.

  18. ilakshee says:

    A refreshing post, just like the recipes. Loved it!

  19. Stephanie says:

    For those of you in NYC, I just bought some at Fairway in Manhattan.

  20. Martin says:

    Almond time the whole area here has a bumper crop of almonds alas i only really have olives i was talking to a friend tonight that said he was busy collecting almonds and i asked how many trees he had and his answer was 50 hectares of them….

    Wow at 3 euros a kilo still in there shells but sun dried i often thought how can these village people afford such expensive tractors and now i know…

  21. Martin says:

    Sorry i forget mention fig time also, there is just a blanket of them on the floor under the trees because no one really cares to collect them i collect a few kilos to dry in the sun and later put in jars and i also found a recipe for fresh fig pizza that is wonderful you need to search the net and you will see my comment also.

  22. Martin says:

    Sorry los Velez Andalucia Spain ………………………

  23. Martin says:

    I love your site ……………..

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