I completely love pickles. Lately, I began making an attempt to make my very own at house after being gifted a guide by my pal all about pickling meals. The vinegar provides any fruit or vegetable a scrumptious tang that you may get pleasure from straight out of the jar, or alongside your favorite salads and sandwiches. It’s tremendous easy to do and a enjoyable approach to experiment with meals and when you love avocado then you definately’ve obtained to attempt my Spicy Pickled Avocado!
INGREDIENTS
225 ml (7½ fl oz/scant 1 cup) distilled white vinegar
225 ml (7½ fl oz/scant 1 cup) water
75 g (2½ oz/1⁄3 cup) sugar
1 tablespoon sea salt
1 teaspoon chilli (sizzling pepper) flakes
grated zest of 1 lemon
6 black peppercorns
1 teaspoon coriander seeds
6 sprigs of coriander (cilantro)
2 unripe avocados, peeled, stoned and thinly sliced
METHOD
1. Gently warmth the vinegar, water, sugar and salt in a small saucepan over a medium warmth, stirring continuously for 3–5 minutes, or till the sugar has dissolved. Take away from the warmth and depart to chill.
2. Add the chilli flakes, lemon zest, peppercorns, coriander seeds, sprigs of coriander and avocado slices to a sterilised jar.
3. Pour the cooled pickling combination into the jar and seal tightly with a lid. Retailer within the fridge for not less than 4 hours earlier than digging in.
TIP
— To sterilise a jar, be sure to soak it in boiling water, or run it by way of a dishwasher on a excessive warmth.
Make it Vegan by Madeleine Olivia (Hardie Grant, £25) is out now. Pictures: Clare Winfield & Ali Inexperienced