Instructions

• Rinse 2 dozen (24) bilimbi fruits and divide them evenly into two portions.
• Place one portion (12 fruits) in a blender and blend until smooth. Pour the blended mixture through a fine-mesh sieve or cheesecloth into a bowl to collect the juice; discard the solids. Set the bilimbi juice aside.
• Thinly slice the remaining portion of bilimbi fruits (12) and thinly slice all 8 garlic cloves.
• In a clean lidded jar, layer the sliced bilimbi and sliced garlic. Add 1 Scotch bonnet pepper, halved, and 3 allspice berries.
• Pour the reserved bilimbi juice over the contents of the jar so the solids are submerged. Cover the jar with a clean cloth (or a loose lid to allow some airflow) and let it rest at room temperature for 24 hours.
• After 24 hours, add 1 teaspoon salt to the jar, stir or gently shake to dissolve, then replace the cloth/loose cover with a tight-fitting lid and refrigerate. This is the agrio (vinegar-style) condiment; refrigerate and use within two weeks.
• For the separate quick pickle: thinly slice the other 8 bilimbi fruits listed in the ingredients.
• Place those 8 sliced bilimbi fruits in a clean lidded jar. Add 1 teaspoon salt, 1½ teaspoons sugar, and 3 allspice berries.
• Add enough hot water to the jar to completely cover the bilimbi slices. Seal the jar with a tight-fitting lid and refrigerate for 48 hours.
• After 48 hours, the quick pickle is ready to use. Keep refrigerated and use within two weeks.