Don't know what it is with pickle-ing things, but I love it!!!
Minimum input and maximum flavor! And it's just do easy!!
Making pickled avocado's is something that never crossed my mind until I read about it on Mind Body Green!
Love my avocado's and love my pickles...
So of course I had to make this!
Pretty self explanatory! ;-)
So whenever you have ripe avocado's on hand.... You need to try this super easy and clever idea!!
Your avocado's will taste like avocados—but with a vinegary kick!
Here's what to do:
recipe from: Mind Body Green
recipe type: to lunch, to salad, to snack,
What you need for the brine:
2 tablespoons salt
¼ cup sugar (you can definitely do less than this, depending on your taste)
1 cup water
1 cup white or apple cider vinegar - I used ACV... cause more AVC never hurt anyone!
½ teaspoon black peppercorns
2 tablespoons yellow mustard seeds
optional: a bay leaf and/or a chili pepper of your choice
what to do:
1. Halve your avocado(s), slice them lengthwise, and scoop the slices out of the skin with a spoon. Divide the slices into airtight jars.
2. Whisk all brine ingredients together in a medium nonreactive pot. Bring to a simmer over medium heat, stirring until sugar and salt dissolve. Once the mixture has cooled to room temperature, divide the liquid between your jars.
3. Seal the jars and let them sit in the fridge for about two hours (and not much more, or they'll get overpowered by the vinegar).
And there you have it. Your unusable avocado is transformed into something tangy, tart, and tasty in a matter of hours.
Though they do soften during this process, we wouldn't recommend mashing your avocado pickles into guacamole or onto toast—they're a little too harsh in that large a scale. But other than that, you can pretty much use 'em anywhere you'd use pickles or avocados: atop a salad, in a grain bowl, in tacos, in soup, or even in a sandwich.
So next time—and there will inevitably be a next time—you buy unripe avocados thinking you'll save them for later and then realize you need them immediately, consider slipping the slices into a quick brine. Who knows: You might end up like me and start shopping specifically for rock-hard avocados to pickle.