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2017
8 years ago
Infuse unripe avocados with Mexican flavor using this pickle brine.
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Get the recipe ► https://foodtv.com/3erEAYl
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pickled Avocados
Recipe courtesy of Food Network Kitchen
Total: 2 hr 35 min
Active: 20 min
Yield: 8 servings
Level: Easy
Ingredients
1/2 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
2 ripe but still firm avocados
6 fresh cilantro sprigs
1 clove garlic, thinly sliced
1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick matchsticks
Zest of 1 lime, removed with a vegetable peeler
Directions
Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)
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Pickled Avocados | Food Network
https://youtu.be/pId-vxyjwwY
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