Pickled Tsagala (Green Almonds)

You need tiny green almonds that are crunchy but tender —before their shells have started to harden. My marinade is sour-sweet (agro-dolce). inspired by the pickling-liquid Italians in Liguria use for their tiny unripe peaches, which look and taste very much like green almonds.

Makes two 1/2 pint jars

2 ½ -3 cups (about 1/2 pound) green almonds —available in Spring in specialty 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 a cinnamon stick, a 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 dissolves, lower the heat and simmer for 1 minute. Taste, and stir 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. They keep in the brine for a year, or more.

Comments

.steve

Mar 29, 11:02

I love anything pickled and this sounds interesting.

Do you know if there is any danger of cyanide?

I understand that modern day horticulture makes the almond (seed) essentially free of the poison but in this recipe the immature "shell" is being consumed.

Is it the shell that contains the poison or do edible varities not contain it?

Thanks.

Costas

Mar 31, 02:38

Steve, cyanide is found mainly in the dry pit of the bitter almond, and bitter almonds are quite bitter to taste. The fresh fruit should have less if any. I wouldn't worry about it. If they are not bitter, I eat them, and I eventually eat a couple of bitter ones --also a matter of quantity.