That’s right, outsmart your avos by pickling and bottling them before they get over-ripe and have to be thrown away.
By doing this, you can keep them in the fridge for up to a month.
DON’T FORGET TO KEEP THE PIPS: Add avo pips to your diet and increase your nutrients
For this recipe, try and use avos that are not quite ripe, as the pickling liquids will soften them.
You will need:
- 2 – 3 very firm avos, sliced (do this last, while the pickling liquid is cooling)
- 1/2 C white vinegar
- 1/2 C water
- 1 T salt
- 1T mustard seeds
- 1t sugar
- 1/2 t black peppercorns
- 1 chilli (optional)
How to make it:
- Combine all ingredients (except avos) in a non-reactive pot (glass, or stainless steel).
- Bring mixture to the boil, simmer over a medium heat till sugar and salt are completely dissolved.
- Allow to cool at room temperature for about 20-30 minutes – prepare avos while the mix is cooling.
- Place avo slices into sterilised jars, top up with the cooled liquid and refrigerate for at leat 1 hour or up to 1 month.
DID YOU KNOW?
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