Pickled Green Almonds

Instructions

Here's a refreshing side dish that you can easily store and serve.

Directions

1. Mix water, vinegar, honey, mustard seeds, black peppercorns, salt, and thai chili in a small saucepan. Bring to a boil.
2. Skim off any foam that may have formed in the brine, turn off the heat, and set aside.
3. Cut off the pointy tips of the green almonds and pack them into a clean mason jar. 
4. Pour the brine onto the jar when it’s no longer hot to ensure that the almonds don’t go soft and mushy.
5. Refrigerate up to 2 months.