Pickled Avocado!
User Reviews
5
Pickled Avocado!
Description
This recipe uses less ripe avocados to maintain texture when quick-pickling, combining them with a balanced vinegar-brine sweetened and salted for flavor. Garlic and optional red pepper flakes add aroma and heat. The hot brine dissolves sugar and salt, then is poured over the avocado slices and cooled before refrigeration.
The pickled avocado has a crisp yet tender quality, with vinegar and spices creating a sharp contrast to the usual creamy fruit. This small batch allows easy incorporation into salads, tacos, or as a condiment where brightness is desired.
Chilling the pickles for 1 to 3 hours enhances the flavor meld, but they keep well for about 2 weeks refrigerated, though texture changes as the avocado ripens. The recipe can be customized by varying the vinegar type or adding fresh herbs for additional flavor layering.
Using firm avocados is key to avoiding mushiness in the pickles. The quick-pickling method ensures the avocado holds together and delivers a novel twist on preserved vegetables.
Ingredients
- 2 avocado medium size, pick ones that are not ripe if possible!
- 1 cup white vinegar can substitute apple cider vinegar or other types of vinegar in a pinch, distilled
- 1 cup water
- ¼ cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes optional, for heat
- 3 garlic cloves
Instructions
- Slice your avocados into thin strips. I typically shoot for about 4 slices per avocado half, so you should end up with 15-16 slices
- In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with ¼ cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
- Place the red pepper flakes and the garlic cloves in a jar with an airtight lid. Then place the avocado slices in the jar and then pour the pickling liquid over the avocados. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your avocado pickles!
Notes
- Choose extra-firm, under-ripe avocados to keep slices from becoming mushy during pickling.
- Chilling the pickled avocado for 1 to 3 hours develops better flavor, with a minimum of 30 minutes needed before serving.
- These pickles last up to two weeks refrigerated, but be aware they soften as they ripen over time.
- Sugar balances the brine, but monkfruit can be used as a substitute if preferred.
- Fresh herbs such as parsley or cilantro can be added for an extra flavor dimension.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 882mg | 37% |
| Potassium | 254mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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