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Running out of recipe ideas for your avocados? Why not try something new and pickle your avocados!
Here are three different brine variation for you to pickle your avocados in:
Cucumbers aren’t the only green produce you should be pickling.
Chances are you spend good money on avocados, so make them last longer by pickling them. It’s the best use for when you have unripe avocados and little patience for a brown paper bag incubator to do its thing. Those are the ones you actually want here—save the ripe ones for mashing onto toast—and it takes only a couple of hours for them to go from softball-level hardness to more manageable beach ball softness. Bonus: The vinegar helps keep them from turning brown, no lemon juice required.
We’ve got three recipes to get you started, plus ideas for how to use each one. Some general rules: To make pickled avocado, start by adding the brine ingredients in a small saucepan and bringing them to a boil. Once the sugar or honey dissolves, let the mixture cool to room temperature, then pour it over your avocado in a small jar and let it sit for two hours before using.
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