Americas Test Kitchen Pickle Food

PICKLED AVOCADOS

Pickled Avocados image

Impatient? Here's a new way to prepare avocados that aren't quite perfectly ripe yet. The quick pickle brine can be infused with any aromatics you like -- here, we used Mexican flavors. Try these in your tacos or quesadillas.

Provided by Food Network Kitchen

Time 2h35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1/2 cup distilled white vinegar
1 tablespoon kosher salt
1 tablespoon sugar
1/2 teaspoon whole coriander seeds
1/2 teaspoon whole cumin seeds
2 ripe but still firm avocados
6 fresh cilantro sprigs
1 clove garlic, thinly sliced
1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick matchsticks
Zest of 1 lime, removed with a vegetable peeler

Steps:

Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool to room temperature.
Halve, pit and peel the avocados, then cut them into 1/2-inch-thick slices. Place the avocado slices in a wide-mouth pint-size glass jar along with the cilantro sprigs, garlic, jalapeno and lime zest. Pour the cooled brine into the jar and cover. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. Refrigerate for at least 2 hours. (The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.)

ALL-AMERICAN POTATO SALAD

All-American Potato Salad image

From "Cook's Country by America's Test Kitchen," episode 106, "All-American Picnic."

Provided by DrGaellon

Categories Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs yukon gold potatoes
1 tablespoon prepared yellow mustard
3 tablespoons pickle juice, divided
1 large dill pickle, finely diced (1/4 cup)
1 small celery rib, finely diced
1/2 red onion, finely diced
1 1/2 teaspoons table salt
1/2 teaspoon celery seed
1/2 cup mayonnaise
1/4 cup sour cream
2 hard-cooked eggs, cut in 1/4-inch dice (optional)

Steps:

Peel and cut potatoes in 1" cubes. Place in saucepan and cover with cold water. Bring up to a gentle simmer and cook until tender, when a knife slides in and out of cubes without resistance, about 10-15 minutes. Drain potatoes and turn out onto a baking sheet.
Whisk mustard with 2 tbsp of juice from a jar of pickles. Pour over hot potatoes and toss with fingers to coat. Spread out potatoes and refrigerate for 30 minutes until cool.
Combine pickle, celery, red onion and remaining 1 tbsp pickle juice with salt and celery seed. Add mayonnaise and sour cream and whisk together.
Add potatoes and toss. Cover with plastic wrap and refrigerate 30 minutes longer. Add diced egg and fold to combine.

Nutrition Facts : Calories 176.8, Fat 6.6, SaturatedFat 1.6, Cholesterol 7.6, Sodium 721.9, Carbohydrate 27.9, Fiber 2.5, Sugar 2.8, Protein 2.7

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