When I started submitting my avocado recipes for the Afrikado challenge – which I did not win by the way, one of my Facebook friends sent me her recipe for preserved avocados. Funnily enough, a few days later I saw it on another friend’s Facebook page so I am not sure who ‘owns’ the original recipe. Because of that, I have changed the recipe somewhat. The changes were done also to suit my palate and what I consider as a good mix for avocados. I would use these preserved avocados as a topping for pizza or pasta or even served on a slice of toasted sourdough bread. If you know where the original recipe comes from, please let me know. It is the one with country garlic and herb spices.
- 1 avocado, peeled, pip removed and cut into quarters (must be blemish free)
- 1 lime, juice only
- Freshly ground black pepper to season
- 2.5 mls dill seeds
- 50 mls olive oil
- 50 mls white wine vinegar
- Cut each quarter of the avocado into four
- Cut each slice into four
- Place into a microwave proof bowl
- Add the lime juice
- Microwave on high for one minute
- Season generously with black pepper
- Place into a sterilized glass jar
- Add the dill seeds, oil and vinegar
- Put the lid on the jar and gently mix the ingredients
- Store for up to 2 months in the fridge
Ingredients for my preserved avocadoes:
- Avocado – I only ever buy these in season and I don’t mind which variety I get. I make sure that they are firm and leave them to ripen at home, out of the fridge. If I cannot find whole avocado I will use avocado pulp in my recipes. Some stores even keep frozen avocado but I have never tried this.
- Limes – make sure you buy firm l If they are waxed be sure to scrub the skin before you take off the zest. I roll them firmly before cutting in half, and then use a juicer to crush all the juice out. If you just need the juice I suggest using bottled lime juice.
- fore grinding.
- Dill seeds – these are not easy to find and I have never managed to harvest them. Be sure to buy small quantities as not many recipes use dill seeds.
- Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
- Vinegar – I mostly use unfiltered, raw, apple cider vinegar. Not only for the health benefits, but because I like the taste. For basic recipes you can use plain white spirit or grape vinegar if this is all you have. But to elevate a recipe rather make use of something more special. I keep a bottle of aged balsamic vinegar for that. And will also use champagne / sherry / prosecco vinegar. I make my own flavoured ones using borage or chive flowers. And I make sure this is always a bottle of rice wine vinegar in my pantry for Asian recipes.