Pickling Avocado
When my brother and I were 7, we wanted to eat mashed up avocado with lemon, but the avocado we had chosen was underripe. We came up with the idea to blend the avocado in hopes that the blending would make it mushy. I have no idea what we were thinking. The plan failed spectacularly. Instead, the blender just diced up the avocado. The texture was terrible but because we didn’t want to waste it we ate the strange crunchy avocado. Recently, I was eating lunch over the summer and I really wanted an avocado. When I cut the avocado open it was not underripe, and I knew from prior experience that I should not attempt to make anything out of it because that would just be weird. So, I decided to pickle the avocado which turned out way better than I expected.
Ingredients:
1 cup of distilled white vinegar
1 cup of water
1/4-1/3 cup of sugar
1.5 tablespoons of salt
Green onion
Red pepper flakes
garlic
cilantro or parsley
ripe or unripe avocado
Instructions:
chop the green onion, garlic, and cilantro or parsley
pour white vinegar, water, sugar, and salt in a saucepan and heat so that it boils
let the mixture cool
put the other ingredients in mason jars
pour the solution into the mason jars
close the lids and put in the fridge
This recipe was able to fill three 8 oz. mason jars.
Review:
Wow! These pickles turned out fantastic. I used the same recipe as the pickle recipe, which is a very sour recipe. I found that the avocado did not soak as much of the vinegar up so it was less sour. The texture of unripe avocado made for a very good pickle and it softened up after a while. Ripe avocados can be used too, which I found surprising because I thought they would just disintegrate in the solution. The ripe avocados did not fall apart and they tasted the same but were less crunchy.
