Agrio de Vinagrillo [Recipe + Video] Bilimbi Pickle and Vinegar

Name: Agrio de Vinagrillo [Recipe + Video] Bilimbi Pickle and Vinegar
Prep time: 10 min
Total time: 2 d 10 min
Yield: 4 servings
Ingredients: 2 dozen bilimbi fruits; 8 garlic cloves; 1 scotch bonnet pepper; 3 allspice berries (malagüeta); 1 teaspoon salt; 8 bilimbi fruits; 1 teaspoon salt; 1½ teaspoon sugar (white, granulated); 3 allspice berries (malagüeta)

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Additional Time
2 d
Total Time
2 d 10 mins
Servings
4 servings
Calories
2 kcal
Course
Lunch, Dinner
Cuisine
Dominican

Agrio de Vinagrillo [Recipe + Video] Bilimbi Pickle and Vinegar

Oriana Walker

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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).

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Ingredients

Servings

For agrio de vinagrillo (bilimbi vinegar)

2 dozen bilimbi fruits rinsed, divided
8 garlic cloves
1 scotch bonnet pepper (or two habaneros, see notes)
3 allspice berries (malagüeta)
1 teaspoon salt

Vinagrillo pickle

8 bilimbi fruits
1 teaspoon salt
1½ teaspoon sugar (white, granulated)
3 allspice berries (malagüeta)

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Instructions

To make agrio

1. Blending

Blend half the bilimbi fruit and sift to obtain the juice. Discard solids, set juice aside.

2. 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.

3. 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.

4. 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

1. 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.

2. Resting

Cover with tight-fitting lid. Let it rest in the fridge for 48 hours.

3. 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.

Notes

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.

Nutrition Information

Show Details

Calories 2kcal (0%) Carbohydrates 1g (0%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 145mg (6%) Potassium 3mg (0%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 1mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 2 kcal

% Daily Value*

Calories	2kcal	0%
Carbohydrates	1g	0%
Protein	1g	2%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	145mg	6%
Potassium	3mg	0%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	1IU	0%
Vitamin C	1mg	1%
Calcium	1mg	0%
Iron	1mg	6%