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I pickled (Asparagus, green beans, peppers, carrot, cauliflower) X2, radishes, avocado, mushrooms, peaches and grapes.
The (x2) I used 2 different recipes. Overnight went over better than Quick Pickle.
Of the other items: Radishes, mushrooms and grapes went the best.
Pickled asparagus is quite good. I'm wondering about the pickled grapes. Sounds interesting to say the least.
Grapes are good, and Asparagus pickle really well.
The original grape recipe is:
Savory Pickled Grapes
Summary: Sweet and sour pickled grapes are wonderful with sandwiches, cold meats, roasted chicken or turkey, lamb, sausages…anything!
Mine made 6 pint jars and I don't like shallots do I used sweet onion and garlic cloves.
Avocado didn't go over as well - I need to work on the ingredient combo I think.
The original recipe says:
Makes 1 quart jar or several smaller jars:
1. Cut the avocados in half, and remove the pits, then carefully peel away the skin. Cut the avocados flesh into chunks and arrange into a clean glass jar along with onion and red chili pepper.
2. Combine the white vinegar, water, and salt in a medium saucepan and bring to a boil.
3. Pour the brine over the avocados and onion in the jar. Add few peppercorns and gently screw the lid onto the jar.
4. Let the jar sit until it has cooled down. Put into the refrigerator overnight before eating to give the flavors time to mix. Keep tightly sealed in the refrigerator, for up to two weeks.
Sounds interesting - I am a bit suspicious about the cinnamon-garlic-combo. I like both spices but am not sure they work together. And how dominant is the cinnamon in your recipe? A hint would be nice but a full xmassy dose would spoil it for me.
I guess I try that one.
Have you tried pickling zucchini?
Cinnamon & garlic are common together in Indian food, especially curries. But it's in combination with many other spices - not just cinnamon & garlic.
Actually, it's the cinnamon/thyme combination I question.
I imagine the avos would have to be extremely firm - perhaps underripe? Or they'd "melt" into the pickling brine.
Also, it doesn't say at what point the honey is added. It's generally not considered good to heat or cook honey - it damages it's natural preservative properties. And I would question the need to sweeten avos & red onions anyway. But this is a totally uninformed opinion, having never tried anything remotely like pickled avos!
To me, avos will always be all about guacamole.