• 20 young green almonds
• 30 ml (1 fl oz) rice vinegar
• 20 g (¾ oz) honey

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 40 ml (1¼ fl 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.