Avocado Pickles
Soaking firm avocado in a tangy brine softens this fruit up, gives it a super-tender texture, and adds a big burst or flavor. Add your homemade avocado pickles to burgers, sandwiches, salads or tacos.
Substitutes?
- Optional flavouring ingredients? Use garlic, mustard seeds, coriander seeds, fennel seeds or fresh herbs.
- No distilled white vinegar? Use rice wine vinegar instead.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6
Ingredients:
2 Avocado
170 ml Distilled white vinegar
170 ml Water
100 g Caster sugar
1 tsp salt
½ tsp Black peppercorns
½ tsp chilli flakes
2 Bay leaves
Recipe:
- Place the vinegar, water, sugar, salt, peppercorns, chilli flakes, and any additional flavouring ingredients in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and let cool to room temperature.
- Meanwhile, peel and pit the avocados, then cut into 1 cm thick slices or cubes. Place them in a clean canning jar.
- Pour the warm brining liquid into the jar, completely covering the avocado pieces, and seal the jar. Let cool then keep in the fridge for at least 2 hours before serving.
How to store
Store in the jar, in the fridge for up to 30 days.
