[Recipe + Video] Encurtido y Agrio de Vinagrillo (Bilimbi Pickle and Vinegar)
The most common way we eat this fruit is just sprinkled with salt, a favorite of Dominican children. but If you can find vinagrillos, then make these amazing encurtido y vinagre de vinagrillo (bilimbi pickle and vinegar).
Blending: Blend half the bilimbi fruit and sift to obtain the juice. Discard solids, set juice aside.
Combining: Cut the remaining bilimbi fruit and garlic into thin slices. Place them in a lidded jar. Add Scotch bonnet pepper (halved), and allspice.Pour in the bilimbi juice.
Resting: Cover with a clean cloth and let it rest on the kitchen counter for 24 hours. Once rested, add salt and cover with tight-fitting lid.
Serving and storing: This agrio can be used to make your stews spicy and more flavorful. It's left on the table for guests to add it to their own taste. It will get more potent as time passes, so keep that in mind.Always maintain refrigerated, and use within the next two weeks.
To pickle bilimbi
Combining: Cut the bilimbi fruit into thin slices. Place them in a lidded jar. Add salt, sugar, and allspice. Add enough hot water to cover.
Resting: Cover with tight-fitting lid. Let it rest in the fridge for 48 hours.
Serving and storing: Use this pickle as you would regular pickle. I loved it in my burgers and sandwiches.Always maintain refrigerated, and use within the next two weeks.
Scotch bonnet peppers are eye-watering spicy. If you're not into that kind of thing, go with one or half a habanero.Nutritional information only for the pickles.