Remove the green husks from the almonds. Keep the almonds in a damp towel until ready to use and thinly slice the green husks. Mix together the rice vinegar, honey and 40ml (1¼fl oz) water to make a pickling solution and add the green almonds and husks. Store in a sealed container in the fridge for about 2 days for the flavours to develop before using. Can be stored for up to 1 week.