Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, avocado pickles. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Avocado Pickles is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Avocado Pickles is something which I’ve loved my whole life.
You see, avocado pickles require firm, underripe avocados — the very ones we often leave behind for their more tender counterparts. But when it comes to pickling, firm avocados are the best choice. Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat.
To begin with this recipe, we must prepare a few ingredients. You can cook avocado pickles using 9 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Avocado Pickles:
- Make ready 2 large Hass type avocados firm, not soft (just before ripe)
- Get brine
- Make ready 1 cup vinegar (apple cider or white)
- Make ready 1 cup water
- Make ready 1 tablespoon kosher salt
- Get 1-3 tablespoons sugar
- Take 1 tablespoon yellow mustard seeds
- Prepare 1 teaspoon black peppercorns
- Prepare 1/2 teaspoon red pepper flakes (optional)
These go great on burgers and sandwiches, and stand on their own. This was my reaction when I happened to see the recipe from Delish. Avocado is also called as butterfruit in India and has many healthy and culinary benefits. The quick pickle brine can be infused with any aromatics you like – here, Food Network Kitchen used Mexican flavors.
Instructions to make Avocado Pickles:
- Mix all brine ingredients in a small saucepan. I use a dried chili for a little heat instead of pepper flakes (optional). Also first time making, use 3 tablespoons sugar. I like 1 tablespoon myself.
- Heat to a simmer, stir constantly until salt and sugar is dissolved. Simmer for 5-10 minutes.
- Turn off heat, set aside to cool, about 20 minutes.
- Slice the avocados, thin, put in a jar (I'm using an old pickle jar here). If you were going to use only for salads, cube instead. Slices are better for right out of the jar and sandwiches.
- Pour cooled brine in jar to cover sliced avocados. If some is not covered, they will turn that brownish, grayish color, but still taste fine.
- Refridgerate for 3 hours (yes, hours, not days). Should remain good for 1 month. Never had one last that long before they were gone. This picture is the next day.
- Instead of mustard seeds, you can also try, Garlic cloves, Coriander seeds Caraway seeds Fresh herbs like dill, fresh chili, like habaneros.
Pour cooled pickling mixture into the jar and seal tightly. Pickled Avocados—Chunks of fresh, ripe avocado pickled in a tangy brine. in Avocados, Californian, Fruits & Vegetables. The inside of my refrigerator is starting to look like one big lab. Make these avocado pickles to curb your craving. Unlike many avocado-heavy recipes like creamy avocado guacamole and the ever famous avo-toast, Avocado pickles are best prepared with.
So that is going to wrap it up for this special food avocado pickles recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
