This blog is for anyone and everyone who loves to eat Avocados - especially those from California! (The avocados, not you. You can be from anywhere... ;-) The "Avocado Diva" sources unique and rare avocados - and ships them to your door! There are also loads of recipes, stories about avocados - how to grow them, how to eat them, where they come from - everything AVOCADO all the time! Check out our "heritage" avocados and our "avocado of the month club".
Monday, August 13, 2012
Do you ever find yourself with too many ripe avocados on your hands? Or perhaps you see them for sale at the store or a road side stand and wish you could take advantage of that opportunity?
If you do -- here's something to try -- you might find yourself a way to enjoy some avocados in mid-winter by preserving them with an old fashioned method - pickling! Let us know if you try it and how it works out for you.
Cut up summer avocados - pre pickled
PICKLED AVOCADOS - RECIPE
Pickling a fruit is a time honored way to preserve it for future enjoyment. I've experimented with pickling avocados in the 'fridge and they turn out salty and vinegary with a garlic hit as well as a small kick from the chili. It's an excellent way to take advantage of those opportunities when a neighbor gives you extra avocados OR you find them on sale in the market.
2 or 3 ripe (but not too ripe) avocados
1/2 cup red wine vinegar
1/3 cup chopped cilantro
2 tablespoons sugar
1 1/2 teaspoons kosher salt
1 or 2 cloves of garlic, sliced
1 jalapeño pepper, de-seeded and sliced thinly
1. In a saucepan over medium heat combine all ingredients EXCEPT for the avocados and bring to a boil for about 2 minutes, stirring to make sure sugar and salt is dissolved.
2. Cool mixture to room temperature (in fridge or on counter).
3. When the pickling liquid is cool, peel and pit your avocados. You can leave in large chunks, or in whole slices - your choice.
4. Put the avocado into a shallow dish and pour the pickling liquid over it. Cover tightly with plastic wrap and place in refrigerator overnight.
5. The avocados are ready to eat the next day -- and can last a long time in the refrigerator, in a covered jar, plastic bowl with lid, etc.
1. The pickled avocados are delicious on their own!
2. You can also serve them like you would pickled cucumbers or olives - on an appetizer plate with other fresh and pickled veggies.
Post pickle - after being in 'fridge overnight
3. They are delicious served on top of toasted sour dough bread or French bread.
4. Pickled avocados are excellent on top of a lettuce salad. Mix some of the pickling liquid with avocado oil or olive oil for a dressing.