Pick a pack of pickled avos!

You’ve heard of pickled cucumbers, onions and carrots, but have you ever heard of pickled avocados?

It’s true, pickled avos are a thing, and over the past few years have become increasingly popular with foodies.

They’re a favourite among chefs who love their combination of creaminess and spiciness, and the fact that they’re always ready in the fridge, no matter what dish they decide to whip up on a whim!

Pickles have been around for more than 4 000 years, when ancient Mesopotamians began soaking cucumbers in salty brine to preserve them.

They have since become a staple in many cultures, and today some pickled vegetables may offer health benefits due to the fermentation process that they undergo.

Pickled avos are prepared from not-quite-ripe avos, which helps when you got a little avo-zealous in the store and are now faced with a bowl full of avos ripening at the same time!

Simply boil up the pickling liquid, allow it to cool, add to a screw-top bottle with sliced unripe avos, refrigerate and you’re good to go.

Pickled avos totally transform regular grilled cheese sarmies and cheeseburgers, and are showstoppers in egg and tuna salads, on BLTs, and in Mexican favourites like quesadillas, burritos and tacos.

You can even add the pickle juice to Bloody Marys for a little extra kick, and panko-coat pickled avo slices for deep fried pickles. Don’t take our word for it, try it!

Pickled avos are quick and easy to make, taste delicious, and are always on hand for when you need avos and find yourself in, well, a pickle!

For further information and avo recipes, visit www.avocado.co.za , like us on Facebook @iloveavocadoSA and follow us on Instagram @iloveavossa

Pickled Green Avocado

Makes 1 Jar

Preparation time: 20 minutes + 3 hours refrigeration

Cooking time: 10 minutes + 20 minutes cooling

You can eat these pickles, when stored in the fridge, for up to 2 or 3 weeks, depending on how ripe the avocados were when you pickled them. If you notice that the pickled avocados are mushy, or have started to disintegrate, they are past their shelf life

Ingredients:

• 2 unripe avocados, peeled and stoned
• 2 cloves garlic, finely chopped
• Fresh dill sprigs (optional)

For the pickling liquid

• 250 ml (1 cup) white vinegar or apple cider vinegar
• 250 ml (1 cup) water
• 60-80g (1/4-1/3 cup) sugar (depending on type of vinegar used)
• 5 ml (1 tsp) salt
• 30 ml (2 tbsp) yellow mustard seeds
• 5 ml (1 tsp) black pepper corns
• 5 ml (1tsp) chilli flakes (optional)

Method:

1. In a small saucepan over medium heat, combine vinegar, water, sugar and salt and bring to the boil, stirring frequently. If using apple cider vinegar increase the amount of sugar. When the sugar and salt have dissolved, add the mustard seeds, pepper corns and chilli flakes. Set aside to cool.
2. Cut the avocado into wedges. In a screw top jar, place the garlic, dill and avocado slices. Pour the cooled pickling liquid into the jar and seal tightly with a lid.
3. Refrigerate for at least 3 hours before serving.
4. Serve on salads, toast spread with cream cheese or with other pickles at a braai.

3. Refrigerate for at least 3 hours before serving.
4. Serve on salads, toast spread with cream cheese or with other pickles at a braai.

ALL IMAGES TO BE CREDITED TO THE SOUTH AFRICAN AVOCADO GROWERS’ ASSOCIATION

FOR HIGH RESOLUTION IMAGES PLEASE USE THIS WE TRANSFER LINK (Expires in 7 days)

ENDS