#foodblogchef
INGREDIENTS
4 1/2 teaspoons white vinegar, or fresh lemon juice
1 cup milk
PREPARATION
Place the vinegar in a glass measuring cup and add enough milk to make 1 cup total liquid. Stir to combine and let stand for 10 to 15 minutes (The mixture will begin to curdle).
Use as needed in a recipe or cover and refrigerate until needed.
Buttermilk recipe courtesy Emeril Lagasse, 2002
Who doesn’t love the delicious, creamy, umami-goodness of avocado? In addition to being wonderful and satisfying to eat, avocados are also a nutritious source of vitamins and healthy fats for your diet. More than a distinctive flavor, it is the creaminess of avocados and how they complement many other more flavorful foods that makes them so appealing, so when I saw this recipe for Avocado Pickles on the Delish.com website, I knew I had to try it. The brilliance of the recipe is while maintaining the creamy avocado texture, the pickling process also maintains the pretty pale avocado green color, and brings all 5 Tastes flavor to the fruit slices making them delicious additions to salads and creamy-tangy garnishes for many appetizers. If you’re an avocado aficionado like me, you should give Avocado Pickles a try.
AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced
Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.
2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.
3. Refrigerate for at least 3 hours before serving.
Photo: c. foodblogchef 2021
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AVOCADO PICKLES
Ingredients:
• 1 cup distilled white vinegar
• 1 cup water
• 1/3 cup sugar
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 clove garlic, thinly sliced
• 5 sprigs of cilantro
• 1-2 under-ripe avocados, peeled and thinly sliced
Directions:
1. In a small saucepan over medium heat, combine vinegar, water, sugar, and salt and bring to a boil, stirring frequently. When the sugar and salt have dissolved, set aside to cool.
2. In a mason jar or other glass jar with a tight-fitting top, place red pepper flakes, garlic, cilantro, and avocado slices. Pour the cooled pickling mixture into the jar and seal tightly with a lid.
3. Refrigerate for at least 3 hours before serving.
