Fresh green almonds are fuzzy, prune-sized fruits that surround the soft, embryonic alonds. In the middle east they are enjoyed fresh with just a dip of salt. This recipe for hot pickled green almonds is a nice for salads and snacking.
This Malaysian-style mixed vegetable pickle is made with a rempah, or spice paste, stirred into the brine for an extra boost of flavor and texture. Created by cookbook author Karen Solomon (Jam It, Pickle It, Cure It).
Apples, red wine, honey, cinnamon, and walnuts--all the flavors of fall bottled up and ready to spread on a pretty scone or a hearty slice of whole grain bread. It smells amazing and tastes even better!