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32 Comments
The M.
August 31, 2016
I tried it but it didn't work out, the avocado was still quite hard afterwards... maybe maybe vinegar next time? How much did you exactly?
And has anyone tried this trick? http://www.trueactivist.com/heres-how-to-ripen-a-rock-hard-avocado-in-20-minutes-watch/
And has anyone tried this trick? http://www.trueactivist.com/heres-how-to-ripen-a-rock-hard-avocado-in-20-minutes-watch/
Tonya R.
June 23, 2016
I would give it a try. One if my favorite snacks is a ripe avocado with balsamic vinegar. About the only way I do not like them is cooked, it just does something strange to the taste.
Amber Z.
October 12, 2015
Another trick that works wonders, is to put the unripe avocado in a small brown paper bag with some bananas. This can do the trick in anywhere from a few hours up to a day depending on the ripeness of the banana and/or the avocado. And no vinegar taste!
Sarah C.
October 12, 2015
This worked like a charm! Also, I was able to keep 1/2 of the avocado I didn't eat in the fridge for a couple of days and it didn't get too brown. Unfortunately, I found the vinegary taste a little overpowering and not so enjoyable. I'm going to try the same technique with diluted lemon juice and see what happens. Has anyone else tried that? I think the flavor will be more enjoyable.
gayle G.
September 26, 2015
I will try this. I love to pickle new things. As I hate to waste anything from my organic garden I pickled watermelon rind, peeled of the outer green and in the brine I used dill, tarragon, garlic, blk pepper and a bit of habanero. So delicious and so crisp. They lasted a year in the fridge and I had fun getting people to guess what they were.
Adam F.
September 26, 2015
Does this rely on the acidity of the vinegar to work? What happens if you replace the vinegar with citric acid or lemon juice? That would at least make the flavour a bit more favourable for guacamole.
Lana
September 22, 2015
What is the recipe for the brine solution? Is it one pint jar or quart jar for one avocado? I'm game to try this!!
Halli
September 21, 2015
Not sure why so many sourpuss comments about not wanting to try this instead of letting them ripen for another couple of days...fine, so don't try it. This is obviously to try if you DON'T want to wait another couple of days. It seems worth a try to me in that case. If you haven't tried it and don't want to, no need to post and be negative for no reason.
Jane L.
September 20, 2015
My son is lucky enough to have a huge avocado tree in his backyard and when they ripen, yikes, the sky is falling. Now we have another recipe to try! I love to pickle anything.
michelle
September 20, 2015
I love avocados with a good douse of vinegar so this sounds delicious and brilliant!
Kelly
September 20, 2015
What about experimenting with the brining fluid? Maybe use lime juice instead of acetic acid?
kimikoftokyo
September 20, 2015
I love pickled things. Never had an avacodo as such. But I'm willing to try! It can go on a salad. I use the huge ones. Very rare that I pick up the small ones. Can it be done with the bigger ones?
aaCooks
September 20, 2015
Why not just throw them in your pickle jar that is sitting in your fridge with 2 lonely pickles? Even quicker!
Joyce G.
September 17, 2015
I am back sand here are the results. 1. Cut through the skin in quarters and placed into room temperature brins; 2. Marinated for 45 m8n.; 3. Removed and took peel off the upper half portion all around; 4. Returned to brine for 45 minutes;5. 45 minutes, taste testes - firm but soft and with full avocado flavor. Husband very happy and it isn't mushy.
Angela R.
September 17, 2015
A trick I learned a few years ago: place unripe avocados in a bag (or even next to) your bananas--they ripen much more quickly!
Joyce G.
September 16, 2015
I'm going to try slicing around the avocado but not slice and place the entire avocado in pickling solution for two hours. I'll report back how it goes tomorrow.
Napa G.
September 16, 2015
I am not likely to try pickling, BUT If you buy them unripened they will be less likely to be bruised. Then when they do ripen; put them in the fridge and they will hold for days and days. Just take them out to come up to room temp before eating!
beejay45
September 18, 2015
I with you, NG. Having grown up with avocados, I'm constantly amazed (and appalled) at people who cook them. That kind of bite you get in an unripe avocado? That's the tacopherols. You get the same thing in fresh pressed, unfltered olive oil. Not everyone likes that, but overripe or cooked avocados have lost them completely. My mom used to cut the avocados in half, pop out the pit and pour a little vinaigrette in the indentation. We'd chop or mash our servings to our own preferences. That's what this recipe reminds me of, so not a bad thing, if strange. ;) Those people who press their thumbs into an avocado at the market to see if it's ripe, leaving a bruise for the poor slob who ends up buying it, are probably the same ones who want to cook them. Creativity is one thing, but the flavor of avocados is just not improved by heat, IMO. Really, try a just barely ripe avocado, by itself, just once, and you will begin to appreciate the delicate flavor that has made so loved in the regions where they've always been grown.
Halli
September 21, 2015
I've rarely seen ripe avocados for sale at all, and no one suggested buying them ripe, for the record. This post is solely a suggestion for unripe avocados precisely BECAUSE that's generally the only way they are sold.
Chantelle |.
September 16, 2015
I'm skeptical, but there are definitely times when this would come in handy.
Exbruxelles
September 15, 2015
I agree with boulangere: Avocados are a staple at my house and there are always a few in the fruit bowl, ripening. And where I live finding ripe ones at the market is rarely an issue.
I might--but probably wouldn't--pickle an avocado if what I wanted was an avocado pickle, but I wouldn't bother if all the poor thing needed was a little time to ripen.
I might--but probably wouldn't--pickle an avocado if what I wanted was an avocado pickle, but I wouldn't bother if all the poor thing needed was a little time to ripen.
Halli
September 21, 2015
So don't...no need to put down the suggestion just because you'd rather wait the extra couple of days.
boulangere
September 15, 2015
I'm a pickler. Sunchokes? Oh yes. Red onions? Naturally. Asparagus? Best Bloody Mary garnish ever. That said, I have no trouble ripening avocados, and I vastly prefer them fresh. Smashed onto toast. Sliced over a burger. Halved, pit removed, filled with cottage cheese, cholula, and chia seeds = amazing breakfastbreakfast. I buy a few at at time, and leave them in a bowl at room temp in the kitchen. Even the hardest ones begin to ripen within a couple of days. Do I have to kind of binge on them before they over ripen? Yes. And what an embarrassment of riches. But pickled? I just don't think so.
Halli
September 21, 2015
So don't...no need to put down the suggestion just because you don't want to try it.
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