Preserving Avocado Brilliance: Unleashing the Potential of Pickled Avocado

Pickled avocados, it’s time to embark on your culinary adventure 🙂

Although its fresh, bright green flesh is delicious, working with avocados may be a bit of a challenge. It’s solid one second and a mushy mess the next. It may not make you sick to eat a brown avocado, but keeping them from turning dark and still having a firmish texture can feel like an impossible task.

We’ve tried everything from putting them in water (which we don’t suggest) to squeezing citrus juice over the top of the cut-open fruit to find the best way to keep avocados fresh. You may not be familiar with this, but we recently tried a fantastic approach for keeping avocados fresher for longer: pickling them.

Find out the secret of preserving avocados’ green color for up to two weeks, and why pickled avocados are the ideal complement to paninis, pesto spaghetti, and canned fish boards.

The secret to pickling avocados so they stay green for a long time

Create your own batch of pickled avocados effortlessly using a handful of common ingredients. Avocado wedges or pieces, combined with white balsamic vinegar, water, salt, honey, garlic, rosemary, and thin slivers of lemon, come together to produce a delightful tangy flavor. Experiment in your kitchen and enjoy the art of pickling avocados without the need for complex recipes, thanks to the versatility of this delectable fruit.

Get the brining liquid ready first. Bring equal parts vinegar, water, salt, and honey to a boil to accomplish this. A clean pickling jar should then be seasoned with various spices and herbs. When the brine is at room temperature, add avocado in whichever shape you like, along with fresh rosemary and lemon.

Make sure the jar is tightly sealed and stored in the fridge for at least six hours prior to serving to ensure the avocado stays fresh and the flavors have time to properly permeate. When you’re ready to eat them, take them out of the brine and they’ll be ready to eat right away.

How to maximize the shelf life of your avocados.

Pickling avocados in a vinegar brine preserves their vibrant green color for a week or more. However, this is conditional upon the avocados’ initial condition before to pickling. You should pickle them right before they reach their optimum ripeness for the finest results.

This ensures that their form is preserved while their vibrant color is absorbed by the brine. A batch produced with almost ripe avocados can keep for about a week, maybe even longer. On the other hand, if you pickle fully ripe avocados, they might keep for a week or so.

Related: What Will Happen If You Start Eating 5 Dates Every Day For A Month

Avacado pickling methods and recipes.

You can enjoy pickled avocados the same way you enjoy traditional bread and butter pickles: right out of the jar. Avocados are most commonly associated with guacamole and hummus, but they may also be used to produce “magic” anti-inflammatory avocado sauce or magnesium-rich pasta sauce, among other recipes.

They are great to offer as an appetizer at a party with a bowl of crackers or tortilla chips because they won’t become brown when exposed to oxygen.

How to Make Pickled Avocados Part 1

Amounts to 4 servings.

• White balsamic vinegar, half a cup
• 34 cups of water
• Salt, kosher, 1/2 tbsp.
• 1 teaspoon honey
• Peppercorns, 1 1/2 teaspoons
• 1 1/2 tsp dried red pepper, crushed
• 4 peeled and finely sliced garlic cloves
• 1 firm, ripe, fresh avocado from California (very firm; gently squeeze the avocado in the palm of your hand; you want just a little “give”).
• 1 rosemary sprig (2 inches)
• 1 fresh lemon, cut in half, very thinly sliced

First, in a medium saucepan, mix the vinegar, water, salt, and honey. Bring to a boil while whisking in the salt. Take it off the heat and let it cool down.

Second, fill a pint-sized jar with peppercorns, crushed red pepper, and garlic.

Third, halve the avocados lengthwise. Do not separate the halves when removing the seed and peel. Slice widthwise into pieces about 1/2 inch thick. Cover the avocado slices with the cooled brine and store them in the prepared container. Place a sprig of rosemary and a piece of lemon in the jar. Refrigerate the jar for at least 6 hours with the lid securely on.

Fourth, take the avocados out of the brine when you’re ready to eat them.

How to Make Pickled Avocados Part 2

Step 1: Gather Your Ingredients

To begin, assemble the following ingredients for pickling your avocados:

• Fresh, ripe avocados
• White balsamic vinegar
• Water
• Salt
• Honey
• Garlic cloves
• Rosemary sprig
• Thin slices of lemon

Step 2: Prepare the Brine

In a medium saucepan, combine equal parts white balsamic vinegar, water, and honey. Add a pinch of salt and bring the mixture to a boil while stirring. Once the salt has dissolved, remove the brine from the heat and let it cool to room temperature.

Step 3: Season the Pickling Jar

Take a clean pickling jar and add aromatic spices and herbs. Consider using peppercorns, crushed red pepper, and finely sliced garlic cloves to enhance the flavors of your pickled avocados.

Step 4: Slice and Pack the Avocados

Halve the fresh, ripe avocados lengthwise, removing the seed and peel. Slice the avocado halves widthwise into pieces approximately 1/2 inch thick. Place the avocado slices into the prepared pickling jar, adding a sprig of rosemary and thin slivers of lemon for extra flavor.

Step 5: Add the Brine and Store

Pour the cooled brine into the jar, ensuring that the avocado slices are fully submerged. Seal the jar tightly and refrigerate it for at least six hours. This allows the avocados to absorb the tangy flavors of the brine while retaining their freshness.

Step 6: Enjoy Your Pickled Avocados

When you’re ready to enjoy your pickled avocados, simply remove them from the brine and savor their tangy goodness. They can be eaten straight from the jar or used as a delightful addition to various recipes like guacamole, and pasta sauces, or as an appetizer with crackers or tortilla chips.

Conclusion

It’s a great idea to pickle avocados to improve their flavor, keep their bright green color, and increase their shelf life. By following our instructions, you can easily make sour, mouthwatering pickled avocados from basic materials. You can use them as solo snacks or incorporate them into different meals. Enjoy the transformational effects of the technique of pickled avocados on your culinary explorations.