"Wilson" > wrote in message
...
> sometime in the recent past ChattyCathy posted this:
>> Is there such a thing? I have googled both th net and this group and
>> haven't found anything that mentions it per se (but that doesn't mean
>> much).
>>
>> Somebody over on r.f.c. brought it up, so I just thought I'd ask here.
>>
>> Thanks.
> I've never heard of it, but it would seem that a ripe avocado would be too
> soft to pickle in the usual sense, IMHO.
>
> --
> Wilson N44º39" W67º12"

I picked up some pickled (unripe) walnuts (wonder how pecans would do?).
There is a type of avocado I've had over the border in Mexico that is very
small and the skin is so tender it doesn't have to be peeled. Really. I've
tasted it and everything. I'm thinking that one might take to pickling when
a bit firm still, but one cannot bring uncooked avocado over (it doesn't say
uncooked, just have to be pitted, but who cooks avocado anyway?).
Interesting idear - what herb/spice? The pickled walnuts taste like
worcestershire sauce. Cilantro might be a given, perhaps basil? tarragon?
mint? oregano?
Edrena