In a world where culinary creativity knows no bounds, the latest trend of pickling avocados has taken social media by storm. As someone who has always enjoyed experimenting with pickled vegetables, I was intrigued by this unique twist. The idea of transforming unripe avocados into a tangy, flavorful treat seemed like a perfect way to elevate my meals and reduce food waste.
Choosing the Right Avocados for Pickling
To achieve the best results, it’s essential to select avocados that are not yet ripe. Look for avocados with vibrant green skin and a firm texture. When you gently press them, they should feel solid with no give. I found that smaller avocados worked better for this recipe, as they fit perfectly into jars. Typically, three small to medium avocados will fill two pint-sized jars, making it an efficient choice for pickling.
The Art of Pickling Avocados
Ingredients Needed
- 3 unripe avocados
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons salt
- 2 tablespoons honey
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 teaspoons coriander seeds
- 2 teaspoons mustard seeds
- 2 teaspoons whole peppercorns
- 1 jalapeno, optional for heat
Step-by-Step Instructions
Step 1: Prepare Your Jars
Start by cleaning two wide-mouth pint jars thoroughly. Whether you use a dishwasher or hand wash, ensure they are sanitized. A quick rinse with distilled white vinegar can help eliminate any lingering bacteria.
Step 2: Gather Your Ingredients
Assemble all your ingredients and divide the spices, including garlic, seeds, and jalapeno, between the two jars. Remember, the amount of jalapeno can be adjusted based on your spice preference.
Step 3: Create the Brine
In a saucepan, combine the apple cider vinegar, water, salt, and honey. Heat the mixture over medium-high heat until it reaches a boil, stirring until the salt and honey dissolve completely. Once done, remove it from the heat.
Step 4: Prepare the Avocados
Carefully cut each avocado in half and remove the pit. Since they are unripe, this may require a bit of effort. Peel the skin off and slice the avocado halves into wedges, aiming for seven to eight pieces per half.
Step 5: Pack the Jars
Place the avocado wedges upright in the jars, ensuring they fit snugly without forcing them. Pour half of the lemon juice over the avocados in each jar.
Step 6: Add the Brine
Pour the hot brine over the avocados, making sure they are fully submerged. Leave about half an inch of space at the top of the jars.
Step 7: Refrigerate
Let the jars cool to room temperature before sealing them and placing them in the refrigerator. For the best flavor, allow the avocados to pickle for at least 12 hours before tasting.
Serving Suggestions for Pickled Avocados
These pickled avocados are incredibly versatile. I found myself snacking on them straight from the jar, as their tangy flavor is surprisingly addictive. They make an excellent topping for grilled meats, adding a refreshing contrast to the smoky flavors. You can also chop them into smaller pieces for a vibrant addition to salsas or salads.
Incorporating them into tacos is another fantastic idea. They can replace traditional pickled onions, providing a unique twist that enhances the overall flavor profile of your dish. Additionally, you can blend them into a guacamole for a zesty variation that packs a punch.
Storage and Shelf Life of Pickled Avocados
As refrigerator pickles, these avocados are best consumed within 7 to 10 days to maintain their crispness. After this period, they may still be safe to eat, but their texture could become mushy. To ensure longevity, always use clean utensils when serving to prevent bacterial contamination. If you notice any signs of spoilage, such as white fuzz, it’s best to discard them.