Pickled Avocado

Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs.

Avocado

The avocado, alligator pear or avocado pear is an evergreen tree in the laurel family (Lauraceae). It is native to the Americas, with archaeological evidence of early human avocado use dating back thousands of years across various regions of Central and South America. It was prized for its large and unusually oily fruit. The native range of avocado extends from Mexico to Peru, encompassing much of Central America and parts of northern and western South America.

Shades of chartreuse

Shades of chartreuse are listed below. Chartreuse is a color between yellow and green, so named because of its resemblance to the color of the French liqueur green chartreuse.

pickled

Verb

1. simple past and past participle of pickle

Adjective

1. Preserved by pickling.
2. Drunk.

avocado

Noun

1. The large, usually yellowish-green or black, savory fruit of the avocado tree.
2. The avocado tree, Persea americana, of the laurel family.

Adjective

1. Of a dull yellowish-green colour.