Agrio de Vinagrillo (Bilimbi Pickle and Vinegar)

This Agrio de Vinagrillo is SO TANGY! A vibrant bilimbi pickle bursting with garlic, peppers, and spices to brighten any meal.

Prep Time 20

Cook Time 15

Total Time 35

Course Condiment, Side Dish

Cuisine Caribbean

Servings 6 servings

Start by rinsing 2 dozen bilimbi fruits under cold water to remove any impurities. Once clean, set aside half of the bilimbi fruits for later use.
Peel 8 garlic cloves and set them aside. If you’re using Scotch bonnet peppers, carefully slice them in half lengthwise to release their heat. If using habaneros, you can follow the same method.
In a medium pot, combine the rinsed bilimbi fruits with the garlic cloves, sliced Scotch bonnet pepper, and 3 allspice berries. Sprinkle in 1 teaspoon of salt to enhance the flavors.
Add enough water to cover the ingredients in the pot. Bring the mixture to a boil, allowing the flavors to meld. Once boiling, reduce the heat and let it simmer for about 5 minutes.
After simmering, stir in 1 teaspoon of sugar and 1 teaspoon of salt. Gradually add vinegar until the mixture is well combined. Adjust the sweetness to your liking by adding more sugar if necessary.
Carefully pack the remaining bilimbi fruits into clean glass jars, layering in the garlic, peppers, and allspice berries. Pour the hot pickling brine over the packed ingredients, ensuring everything is submerged.
Seal the jars tightly with lids and allow them to cool to room temperature. Once cooled, transfer the jars to the refrigerator to allow the flavors to develop for at least 24 hours before enjoying.

The bilimbi fruit is key; try green mangoes or tamarind if unavailable, but flavor will differ.
Adjust pepper quantity to control spice level or omit for milder taste.
Allspice berries add warmth; ground allspice can be used as a substitute.
Refrigerate sealed jars for up to 2 months; canning extends shelf life.
Serve chilled in warm weather or as a tangy addition to stews in cool weather.

Keyword Bilimbi, Easy, Pickle, Tangy, Vegan