Have you tried a pickled avocado before? This may not seem like something to try every day, but it is different and quite delicious. I have been making pickled avocados every time I have firm, unripe avocados at home, because when it comes to pickling avocados, the firmer, the better.
If You Want A New Treat, This Pickled Avocado Is Right For You
To prepare these pickled avocados, you will need white vinegar or rice wine vinegar, though apple cider or white wine vinegar could work too.
You will also need sugar, salt, peppercorns, red pepper flakes, and optional flavoring. You can switch things up by adding garlic, jalapenos, mustard seeds, fresh herbs like rosemary or thyme, and sun-dried tomatoes.
You can cut your avocados any way you like, whether it is long wedges, small circles, or squares. Think of what dishes you will use these avocados in, whether it is a burger, tacos, salads, sauces, meat, or fish. If you prefer, you can even make a different kind of guacamole and surprise your dinner guests.
The key to making your pickled avocados is the cooking of the brine. So make sure you boil everything together for enough time that the sugar and salt dissolve completely.
You should have your avocados ready in prepared jars while the brine is ready. Cover the avocados with the brine and seal the jars.
You should allow the jars to cool down before you store them. Check that the seal is tight, and then store the avocados in the refrigerator.
Your pickled avocados should keep for about a week, but consume them quickly after opening. Enjoy these tart and sweet avocados in any dish you want and without letting your avocados go to waste!
Try making this pickled avocado recipe any time you want, as it will only take a few minutes, and you will have a different kind of treat!
1 cup (240 ml) white vinegar or rice wine vinegar
1 cup (240 ml) water
1/2 cup (64 g) granulated sugar
1 tbsp kosher salt
1/2 tsp whole black peppercorns
1/2 tsp red pepper flakes
- Optional Seasoning Ingredients:
- Using a medium saucepan, combine the vinegar, water, sugar, salt, peppercorns, red pepper flakes, and any additional ingredients.
- Bring to boil while stirring occasionally to dissolve the salt and sugar.
- Remove pan from heat and let cool to room temperature.
- Peel and pit the avocados then cut into cubes or 1/2 inch slices.
- Place avocados into canning jars.
- Pour cooled brine into jars. Make sure the avocado pieces are covered completely.
- Seal jars.
- Refrigerate for at least two hours before serving.
- Pickled avocados can be stored in the refrigerator for up to a week.