What A 🥑 Pickle!
Have you ever been in such a hurry to enjoy an avocado, you cut into it too early? There’s nothing you can do with a not quite ripe avocado……..or is there? Why yes, indeed. You can make the most addicting and delicious Pickled Avocados. I’m telling you, there’s almost nothing you can’t pickle. You’re going to want to enjoy these delicious pickles with everything!
I live in the official Avocado Capital of the World. When you take a walk around my neighborhood, you’re going to find avocados everywhere, that’s our road debris, seriously.
Oh my, if someone told me back in the day I could have all the avocados I ever wanted, I wouldn’t have believed it. It’s like that old lottery commercial where the guy wins big and realizes he can have all the cheese he wants. Well, I feel like that with but………avocados!
When I was just starting out on my own, if I didn’t steal help myself to food from my parents deep freezer in their garage, I would have starved lost a few pounds. The one thing I used to buy for myself was a big ‘ol ripe avocado. Seriously, that’s what I would eat for my entire meal. By the way, avocados are a super food, so, that’s why I survived the hardships of my early adult years 😉.
Aside from the obvious guacamole, you can do a million things with avocados, but up until recently, I didn’t even think of pickling one. Although not a crisp pickle, the flavor is amazing. The vinegar and seasonings are the perfect paring with the creamy avocado.
Pickled Avocados 🥑
Into a small sauce pan, over medium heat add 1 cup distilled white vinegar and 3/4 cup of water with 1/4 cup of sugar. Bring the heat to a simmer and add 1 tablespoon Kosher salt. Let the mixture come to a boil, and be sure that the sugar and salt are completely dissolved. Turn off the heat and set aside to cool.
Cut two firm, but not quite ripe avocados in half and remove the pit. Peel, then slice to about 1/4 inch thickness.
Into a clean 16 ounce mason jar, add 1/2 teaspoon of crushed red pepper flakes with 2 cloves of smashed garlic, 5 or so sprigs of fresh cilantro and about 1/2 a jalapeno pepper, cut into rounds. For added heat, leave all the seeds, otherwise remove the seeds.
Add the sliced avocado then add the brine over the top to fill the jar, then seal the lid. Refrigerate at least 3 hours before serving. They will stay nicely, refrigerated for about 1 week.
Enjoy these Pickled Avocados on sandwiches, with scrambled eggs, as appetizers, the ideas are endless. How about a spicy pickled, Dirty Avocado Martini or in a Spicy Bloody Mary? When the Pickled Avocados are gone, use the brine as a base for a vinaigrette.
Enjoy!
Notes
When the avocados are gone, use the brine as a base for a spicy vinaigrette dressing. Just mince the garlic and discard the herbs. Into 2/3 cup of the brine, add 1 teaspoon Dijon mustard and about 1/3 cup of extra virgin olive oil. Try adding some fresh chopped herbs. Test for season and enjoy the dressing on grilled vegetables, salads or over chicken or steak.
Ingredients
- 2 under ripe Avocados (they should be just shy of ripe, not too hard, and preferably Hass)
- 1 cup distilled white vinegar
- 3/4 cup water
- 1/4 cup granulated sugar
- 1 tablespoon kosher salt
- 1/2 teaspoon crushed red pepper flakes (or more if you prefer spicy)
- 2 cloves smashed garlic
- 5 sprigs fresh cilantro
Optional - 1/2 to 1 jalapeno pepper, cut into rounds, seeds can be left in or removed, depending on heat level preferred.
16 ounce mason jar with lid
Instructions
- Into a small sauce pan, over medium heat add 1 cup distilled white vinegar and 3/4 cup of water with 1/4 cup of sugar.
- Bring the heat to a simmer and add 1 tablespoon Kosher salt.
- Let the mixture come to a boil, and be sure that the sugar and salt are completely dissolved. Turn off the heat and set aside to cool to room temperature.
- Cut avocados in half and remove the pit.
- Peel, then slice thinly, about 1/4 inch thickness.
- Into a clean 16 ounce mason jar, add 1/2 teaspoon of crushed red pepper flakes with 2 cloves of smashed garlic, 5 sprigs of fresh cilantro. Add the jalapeno rounds, if using.
- Add the sliced avocado and pour the brine into the jar and seal the lid.
- Refrigerate at least 3 hours before serving.
- These will keep well, refrigerated for about 1 week.
Karen Harris https://www.bittersaltysoursweet.com
