Avocado Pickles
Soaking an avocado in a tangy brine softens it right up, creating a big burst of flavour with a super-tender texture. Try adding your avocado pickles to burgers, sandwiches, salads or tacos.
Substitutes?
- Fancy more flavours? Add garlic, mustard seeds, coriander seeds, fennel seeds or fresh herbs.
- No distilled white vinegar? Use rice wine vinegar instead.
- No jar? Use any clean, airtight container you like.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6
Ingredients:
2 avocados
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:
- Add the vinegar, water, sugar, salt, peppercorns, chilli flakes and any additional flavouring ingredients to a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and allow to cool to room temperature.
- Meanwhile, peel and pit the avocados, then cut into slices or cubes 1cm thick. Add them to a clean jar.
- Pour the warm brining liquid into the jar, completely covering the avocado pieces, and put the lid on tight. Allow to cool then keep in the fridge for at least 2 hours. Once those two hours have passed, you can enjoy your avo pickles whenever you'd like.
How to store
Store in the jar in the fridge for up to 30 days.
