Last week I bought a bunch of avocados that were so underripe that we simply couldn't eat them straight away. So after an initial panic, I finally got around to try Kelli’s recipe for avocado pickles and I’m so glad I did, as it totally blew my mind and made me all chuffed for using up my underripe goodies.
The brilliant bit is that those avocado pickles don’t require long-term storage and within 2 hours, you can totally dig in. But the main thing is that till a few days ago, I had no clue that a bit of tangy brine can transform unripe avocados into flavourful pickles that go great with lunch sandwiches, Tuesday taco dinners or hot weather salads for two.
Here is the recipe if you fancy trying something new:
(Recipe by - Kelli Foster via The Kitchn)
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon red pepper flakes
- 2 firm avocados
- 1 small grated garlic clove
Place the vinegar, water, sugar, salt, peppercorns, red pepper flakes and garlic in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and let it cool to room temperature. Meanwhile, prepare the avocados. Peel and pit the avocados, then cut into 1/2-inch-wide slices. Place them in 2 (18-ounce or larger) canning jars. Pour the cooled brining liquid into the jars, completely covering the avocado pieces, and seal the jars. Refrigerate for at least 2 hours before serving.
P.S: Also, this little trick and that toast.
P.P.S: Plus, my favourite baked avocado fries :)
(Photos by exPress-o)