Brad Makes Pickled Avocado

Hey guys, today on It's Alive.

We're going to do a pickled avocado, really simple recipe.

Few ingredients, a jar, a couple under riped avocados,

which we'll get into. And, and that's it. Really easy.

It goes with a lot of things and just, no, that sucks.

[sad music]

Cool.

Hey guys, today on It's Alive.

We're gonna be doing pickled avocados,

a new way of using and utilizing avocados for me.

Cause we're going to be using them unripened.

Easy peasy.

[cheerful instrumental music]

You want to start off with two unripe avocados.

So you don't want it to where it's like rock-hard green.

Where you could, you know, hit it like a baseball.

You want something that's got a little bit of give to it,

and then I'm going to halve, and try to open

and scoop out with a spoon. Like I would a ripe avocado.

Like these could probably even be like,

like we could have done it yesterday. And then we're just,

I'm going to try to scoop it out.

When it's unripe like that,

it kind of separates from the skin rather well, too. Nice.

So still, still firm, but like.

Like that.

Like, I wouldn't want to make guacamole quite yet.

Two avocados in this recipe.

And again, it's starting to get a little ripe.

But the inside is probably, like really not desirable.

Yeah. So the reason why I recommend using a little bit

of an unripened. Uh, mango, oh my God.

Little bit of an unripened avocado because it, you know,

if it was super creamy in the vinegar,

I think the texture would just get a little mushy.

It might start to fall apart a little bit more.

Might be really good. You know me.

I'm all about experimenting, especially with the foods.

So give it a shot, but I'm guessing the vinegar,

I have kind of a real mushifying reaction to it.

Yeah, so we're going to make our brine.

Now, a lot of folks are like, hey,

you gotta heat up your brine

to melt the sugar and the salt.

And it helps, right? And in this application,

it might even work really nicely to have a little bit of a,

a quick blanch on the avocado.

I'm not necessarily against that,

but either way hot or not

just make sure your salt

and your sugars are dissolved in the liquid.

You can do that by putting them in a jar

and just shaking them, you know?

Kind of like simple syrup.

Oh, you got it.

You got to heat it. You.

You don't don't.

Turns out you don't. You can also put that in a jar,

shake it.

[buttons rattling in jar]

But today, for today's application,

we're going to heat it a little bit.

So let me turn this bad boy on.

One cup of water,

and then we're going to do one cup of vinegar.

Again, use whatever vinegar you want. I don't really care.

I recommend, we're going to do half a cup of apple cider.

I love vinegar.

You know, I'm going to go ahead and say, it's underrated.

People pay, you know, people are willing

to shell out a little money for a good bottle of olive oil,

as you should.

But I feel like people are a little hesitant on like,

Hmm, $23 for a bottle of vinegar, but I'll tell you what.

I'll tell you what. Yeah underrated in the pantry,

at least, at least in America.

All right, one cup of that.

Then we're gonna do one tablespoon of salt.

Don't worry, stuff grows on trees.

Yeah, one tablespoon of salt.

And then we're gonna do a third a cup light brown sugar,

right? Third, a cup.

Third a cup.

Here we go. Then you just do a little swirly swirl.

Get that meltin'. And then our vinegar.

Add that right in there too.

Get that warm. I don't want,

you know, we need to, we don't need to go boiling here.

Just to help kinda, you know.

Like cook, you know, like yeah.

Things melt in hot water better.

I think everyone gets that.

And I'm gonna peel a little bit of garlic.

I'm gonna slice up and do like two.

Oh, that's the good stuff.

Garlic season is amongst us.

It's exciting.

It's for the chickens. I give my chickens garlic too.

I think my, my wife and kids named a few.

But you know, like.

I don't need to go gettin' too attached.

And I mean, let's face it, you know?

Yeah. We're going to eat the eggs.

And then like, listen, one starts getting a little, like,

you know, a little too broody or a little too aggressive.

You get a rooster starts getting, really getting, you know,

that's it man. Eating them.

So like, I don't need to go naming them.

And you know what I'm saying?

Let's cut that out.

Add two cloves of garlic crushed and chopped.

Nice. Okay.

Right into the brine there.

So then we have a nice jar here.

All right. Quart.

And what I like to do, I'll put one in, just into halves.

Just like this. Boom.

Alright. One in there.

Boom. Stagger them.

Yeah, buddy. Ooh. We could have even put another one in.

Right in there baba.

Right in there baba. A little crushed red pepper flake.

Seedless, this one's from Turkey.

It's called Maras biber. And ah,

and then I got a little bit, pinch of salt in there,

just cause it actually was an accident

and a little bit of black pepper.

Gonna sprinkle that over. That's nice.

Yeah. That's nice right there.

You know, add a little bit of cilantro.

And then we're gonna pour brine over it guys.

Let me get that garlic in there.

Look at that.

I have one that's about a week old.

That I tasted yesterday, and it was delightful.

Texture was great.

Some of the outside texture of the green gets,

like a little mushade and starts to get a little murky.

Some people will probably be like, eh,

but it was actually quite nice. I think that's beautiful.

I think the sweet spot's like a day or two.

Ooh, that smells good.

I'm gonna do another little pinch of pep. Yeah.

Yeah buddy. Here we go.

Ooh.

Ooh. That's good.

I'm going to give it a little shake.

Look at that, huh? Put it on your shelf.

Little avocado, garlic vinegar globe.

So I'm going to pop that in the fridge. Let it chill.

I have a little chicken,

that I did on the smoker the other day.

Little smoked chicken salad that I prepared,

a little sourdough. We can do a little open face.

Put in some of those pickled avocados. Call it lunch.

It's an apple tree, we have a good relationship.

[upbeat music]

These are white cherries.

I just let them make like a liquid for like a year.

These are some really cool beach plums,

that I packed in some salt.

Like a little riff on a Umeboshi plum.

It's the Gill plate to a giant bluefin tuna.

And I'm going to use it as,

like a platter, serve sushi on it.

So yeah, this is the swap we have.

It's a little different.

I am anticipating that recipe that we set up and this one,

the same thing, would be really nice. Like I said before,

I think it'd be the sweet spot would just be like two days.

But as you can see most of the orange,

I mean most, jeez Brad.

Most of the green has kind of been pulled,

and stripped from the vinegar on the outside.

Let's see what it looks like when you cut it.

Yeah. This one probably went too far.

I also threw a little green tomato in there.

See what that did.

Oh, that looks good.

All right, bonus! That's going on the sandwich.

And then I got a little bit of sourdough,

a little Sesame sourdough kind of thing.

Here's that chicken salad I was talking about.

Beautiful smoked chicken,

it's got a little bit of this in there.

And, and that's kind of it. And then just a little bit,

a little bit of mayonnaise.

And, and we're living the dream.

So we've got pickled green

and then maybe I'll slice up a couple.

Oh gosh, that's embarrassing.

You know what? I'm going to cut it in half. There.

I think that's nice.

And I just turn a little butter on it

and I toasted it up in the little cast iron.

Little quick there that's. That looks good to me.

And what I'm going to do, is cut up this avocado.

I'm going to mix it right into the salad.

Cause it's still firm it's.

Let's try it. We never tried it.

Whoa, ooh.

Wait kind of like it, It's mu. It tastes,

has that very, custardy almost like

it was a very ripe avocado.

Which is very cool.

Very acidic, picked up the sugar. It's quite nice.

Actually, I think this would make a really cool guacamole,

50/50 regular avocado, to this.

Oh my God, let's do that next.

That would be, that's a good idea Brad.

So small dice, we'll add that right into there.

Or like medium dice, what am I talking about?

Large dice, whatever you want to do.

And you're gonna mix it up.

Let me try it with a piece of chicken.

I bet you it's gonna be awesome.

God, one of the best things I've ever made in my life.

We'll put a little bit of tomato down on the bottom.

And we'll do a little bit on top.

And I'm just gonna put a little cilantro on top too.

When I tasted it a day or two in,

it picked up the pickling spices and vinegar and salts

and sugars and stuff, which was really nice.

But it still had that like firm, like slight little,

like crunch, fibery texture to it.

Which was actually kind of nice in its own unique way.

But I also really dig bringing it a few days more,

and getting it into that, like mushy state. Cause it's, uh,

it's just delightful, and very bright.

Little pickled avocado, smoked chicken salad, all right.

You can get that a Cafe Brad, no doubt.

How much you think?

15 bucks? Sounds right.

[laughter from behind camera]

Cafe Brad su...

Besides that nice little creamy fattiness,

and the, you know, and that flavor of an avocado,

which just goes, I think perfectly with chicken.

When it has that vinegar to it, it just adds, like yeah.

Just. It's really nice. It's really good in a chicken salad.

I think again, I think it would be a really fun way

to fool around with making guacamole.

Give it a shot guys, make some at home and, uh,

Yeah, you know, I put some garlic in there.

I think this is just a really open palette

to being able to adapt

and cook with the ingredients that you have at your house.

You know, if it's, if something's really,

really going off in your, in your garden or something.

Through a little bit of that in there.

Thanks for joining guys.

We'll see you next time. Bone Appetite.

Love that noise.

[Cameraman] Do one more?

Yeah.