Pickled Avocados
One of those “no - this won’t work” recipes that has become one of my favorite snacks and toppings. The hardest part about the recipe is peeling the avocado and deciding to slice or cube. A simple online search will bring lots of variations to this recipe. But this is the one I use and adjust it based on what aromatics I have handy. You want to let these sit in the brine for a good 2 hours to chill. They will keep a week or so in the refrigerator
My “Quick” Pickled Avocados
Ingredients
1 cup distilled white vinegar ( distilled, balsamic or rice wine vinegar will work)
1 cup water
1/2 cup granulated sugar (optional)
1 tablespoon kosher salt
2 tablespoons mustard seeds
1 tablespoon caraway seeds
1/2 teaspoon fennel seed
1/4 coriander seeds
1 teaspoon whole black peppercorns
1/2 teaspoon red pepper flakes (or 1 small thai red pepper)
3 firm avocados halved and peeled
2 garlic cloves sliced
1 knob of fresh ginger peeled and sliced
1-2 large carrots (optional) sliced
1 small bay leaf
Note - adjust the aromatics and spices to meet your taste levels. You can also add in fresh herbs like cilantro, dill etc.
Preparation
In a small saucepan - add the first 10 ingredients ( essentially vinegar, water and all the spices and seeds etc)
Bring to a boil, stirring occasionally to dissolve the sugar and salt. reduce heat to medium
Let simmer for 3-5 minutes
Remove the pan from the heat and let cool to room temperature.
Peel and slice the avocados. You can slice or cube to your preference . Squeeze lemon juice over the avocado’s to keep it from discoloring. drop used lemmon into the cooling brine.
Wash peel and slice your carrots
Peel and slice ginger and garlic
Once the brine is room temperature
Layer in the garlic, ginger carrots and avocado into a clean glass jar or sealable container
Leave an inch at the top so you can make sure the bring will cover everything.
Tuck in the bay leaf, I also add in the leftover lemon slices but that it optional.
Pour in the cooled brine and cover completely.
Seal and place in the refrigerator for a minimum of 2 hours or up to a week. They are ready to eat at 2 hours but best the next day. Serve as a side, topping or just as a snack
You can also see the Tiktok here
