Brad Makes Pickled Avocado | It's Alive | Bon Appêtit

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Fermenting maestro Brade Leone is back with the next episode of It's Alive and this time he's turned his pickling attention to the venerable avocado. One of the best parts about Brad's method is it calls for unripened avocados, meaning there's no fussing around waiting for the perfect consistency. Just a few ingredients and a little patience yields a jar of pickled avocado goodness, ready to add a kick to any dish.

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Director: Cory Cavin
Producer: Parisa Kosari
Editor: Micah Phillips
Assistant Editor: JC Scruggs
Director of Photography: Kevin Dynia
Camera Operator: Paige David Kaplan
Audio: Steve Errato
Culinary Producer: Mallary Santucci
Associate Culinary Producer: Jackie Beal
Production Assistant: Jay Miles
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg

Bon Appetit Video Team
June Kim
Ali Inglese
Dan Siegel
Rhoda Boone
Carolyn Gagnon
Jonathan Wise
Holly Patton
Myra Rivera
Billy Keenly

ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.

Brad Makes Pickled Avocado | It's Alive | Bon Appêtit

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I think that man will just pickle himself eventually. Get stored in a big jar and outlive all of us.

michaeltrimble

I can’t be the only one that would love a video tour of Brads farm, it looks lovely.

samuelgallamore

That flashback to Brad going "MANGOOOO" was on point.

Unhomiee

I made these and they were awesome. Everyone that I had taste them started with "that sounds weird." and then "whoa that is weird." and then "wow i love these, make more." big hit. good on sandwiches and hot dogs, good in salads or just on chips. thanks brad.

cheesybeard

Authentic Brad: Goes to mix the chicken salad with his bare hands
Professional Brad: Remembers he has to do it with utensils while on camera

LeungHoTsuen

Our man Brad single handedly keeping Bon Appetite "alive" and relevant.

davidtaylor

After all this time he still hasn’t lost the “yeah buddy” that we love so much.

josephfredal

Brad Leone, literally salting the Earth

Toidal

Chemist here: For salt, boiling or no boiling makes no difference at all. When you dissolve certain things, they might dissolve more and faster in hot water (sugar or caffeine, for example). But not salt. The dissolution of NaCl in cold water is practically the same as in hot water. So if you are boiling water to dissolve more salt and faster, you are just wasting energy. The good thing is that NaCl dissolves pretty quickly anyway, :)

astropgn

Of course Brad would use the parts of a dead fish as a serving board, I love it.

WhereTheVideoEnds

Of course Brad Leone has a good relationship with his apple tree.

kirstennielsen

You can just tell how much this man loves food

lunazwirlein

Brad has such a fun & experimental approach to cooking, I think it would an interesting series to intentionally seek out ingredients/techniques that he personally finds scary (assuming even chefs still find some food intimidating). I don’t care whether or not its a success, the journey is fascinating as is!

xoshanland

Makes lunch for the film crew, then, dominates the film set. Love that guy.

chudbabies

Okay, I made this recipe on Tuesday night and had it for breakfast today morning (Friday). I added Sichuan peppercorns, paprika, turmeric but stuck with most of the same ingredients.

I used the pickled avocados (with about 50% ripe avocados) in an egg salad sandwich. I added a bit of Sriracha, and it was delicious. Such a vivid flavour combo.

taun