Ek is gek oor avokado’s en geniet van ontbyt tot aandete, nie net op ‘n roosterbroodjie nie of maak guacamole daarmee nie, maar werk dit graag in in ‘n groen slaai of ‘n salsa wat ek voorsit op ‘n kaasbord saam met platbrode of andersins Mexikaanse geregte soos quesadillas. ‘n Geruime tyd lees ek nou al resepte vir gepiekelde avokado’s raak en toe ek eers besef dit word in werklikheid met groenerige avokado’s gemaak, het ek net geweet dis ‘n resep wat ek net moet probeer, want so baie keer skaf mens ‘n sakkie avokado’s aan wat nog moet ryp word – daarvoor is ek net te ongeduldig, so avokado-piekels is vir my die antwoord. Hier is ‘n resep vanuit die perd se bek, die South African Avocado Growers’ Association (SAAGA).
Pick a peck 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 a 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 when you need avos and find yourself in a pickle!
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
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 (¼-⅓ cup) sugar (depending on the type of vinegar used)
5 ml (1 t) salt
30 ml (2 T) yellow mustard seeds
5 ml (1 t) black peppercorns
5 ml (1) chilli flakes (optional)
In a small saucepan over medium heat, combine vinegar, water, sugar and salt and bring to a boil, stirring frequently. If using apple cider vinegar increase the amount of sugar. When the sugar and salt have dissolved, add the mustard seeds, peppercorns and chilli flakes. Set aside to cool. 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 it tightly with a lid. Refrigerate for at least 3 hours before serving.
Serve on salads, toast spread with cream cheese or with other pickles at a braai.