Until recently, we easily spent 15 minutes picking out the perfectly ripe avocado. After all, you can’t go anywhere with the hard copies, can you? Still, it turns out. Because for hard avocados there is a simple and culinary hack that transforms them into a perfectly soft substance in a few hours.
Since then we no longer avoid the hard avocados. In fact, we even look for it.
You can do this with hard avocados
That culinary hack we’re talking about is simply called pickling. While we already fully apply this principle with red onion , radishes or mustard seed , the pickling of avocado is not such a well-established habit at all. Crazy actually.
Because pickling hard avocados not only makes them much softer, it’s also a way to give them more flavor. That whole principle will only take you a few hours, with only five minutes of work.
This is how inserting works
As we said, it is best to choose the hard avocados for the best avocado pickles. The softer ones will become too soft due to the brine (the brine ), so it’s better to leave them alone (or save them for guacamole).
While most ingredients can be soaked for a very long time, avocados are best left for a few hours. After that they become too soft, and some bite is still desirable. And further?
- Peel and pit two avocados and cut into desired size slices.
- Make the brine. To do this, mix 250 ml of water with 250 ml of rice vinegar. Stir in 125 grams of sugar and 1 tablespoon of salt. Season with seasonings of your choice: think of black pepper, dried chili and coriander.
- Soak the avocado slices in the mixture. Put in the fridge.
- Taste after 1 hour whether the avocado slices have the desired texture. If so, remove them from the brine. If not, let them brine a little longer.
And this you can do with it
And now? Use them as a topping on your tacos, in salads or on toast. Or put them between a baked sweet potato , for example with some lime cream. Also delicious: between breakfast tortillas or on a horribly tasty smash burger with bacon and blue cheese.
Source: Culy by culy.nl
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