aka Tsagala. 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.
Click here for the recipe: http://www.aglaiakremezi.com/recipies/mezze-appetizers-and-salads/pickled-tsagala-green-almonds.html
