If you’ve ever wondered how to take a creamy, mild avocado and turn it into something tangy, zesty, and totally unforgettable, then let me introduce you to the magic of pickled avocados. Trust me, once you try this quick and simple method, you’ll never look at an avocado the same way again. Not only does it bring out the best in this buttery fruit, but it also gives you an irresistible snack, side dish, or topping that’s as versatile as it is delicious.
Why You’ll Love This Recipe
When you think of avocados, you probably think of creamy guacamole, smooth slices on toast, or a fresh addition to salads. But what if I told you there was a way to enjoy them with a tangy twist? That’s where this pickled avocado recipe comes in, and I can’t wait for you to try it. Here’s why this recipe will become a favorite in your kitchen:
It’s quick and easy: In less than an hour, you can prepare pickled avocados that are ready to eat within a few hours. Perfect for when you need something fast but flavorful.
Super versatile: Pickled avocados are amazing as taco toppings, salad additions, or even straight from the jar when you’re in the mood for a savory snack.
A flavor explosion: The brine balances the creamy texture of the avocado with tangy vinegar, savory garlic, and a bit of spicy heat. It’s like a flavor party in every bite!
Healthy and satisfying: Packed with healthy fats, avocados are already a superfood. By pickling them, you’re creating a snack that’s just as good for you as it is delicious.
Ingredients for Pickled Avocado
Before we dive into the steps, let’s take a look at the ingredients you’ll need. This recipe keeps it simple, with a few key items that really bring the flavors to life:
2 medium avocados, slightly underripe – This is the key to getting those perfect pickled slices that still hold their shape.
1 cup distilled white vinegar (or apple cider vinegar) – It gives the brine that tangy kick we all love about pickling.
1 cup water – To balance out the strong vinegar flavor and create a mild, flavorful brine.
1/4 cup sugar – The sugar is there to balance the acidity and give the brine a subtle sweetness that pairs perfectly with the other ingredients.
1 tablespoon salt – Salt enhances all the flavors and helps preserve the avocados.
1 teaspoon red pepper flakes (optional) – If you like a little heat, this is the perfect way to spice things up. You can adjust the amount depending on your spice tolerance.
3 garlic cloves – Garlic gives the brine an aromatic kick that complements the creamy avocado perfectly.
Instructions to Make Pickled Avocados
Now, let me walk you through the process. Trust me, it’s easier than it sounds, and the result is worth every step.
Slice the Avocados: Start by cutting the avocados in half and removing the pits. Now, slice them into thin strips. The thinner the slices, the more the brine can infuse into the creamy avocado flesh. Keep the slices even, but feel free to adjust them to your liking.
Prepare the Pickling Brine: In a saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat. Stir occasionally, watching as the sugar and salt dissolve into the liquid. Once it’s all dissolved, remove the saucepan from the heat.
Add Garlic and Red Pepper Flakes: Now for the fun part – adding those extra layers of flavor. Slice your garlic cloves thinly and toss them into the brine, along with the red pepper flakes (if you’re using them). Stir everything together and let the brine infuse with the aromatic garlic and spicy kick.
Pack the Avocados into a Jar: Next, grab a clean mason jar or any airtight container you have handy. Place your sliced avocado in the jar, packing them gently. Then, pour the hot brine over the avocado slices, making sure they’re fully submerged. Press them down slightly with a spoon if needed.
Cool and Refrigerate: Now, let the jar cool to room temperature for about 15-20 minutes. Once it’s cool, seal the jar and pop it into the fridge. While they’re technically ready after a couple of hours, I recommend waiting at least 2-3 hours, or even overnight, to really let the flavors develop. The longer they pickle, the more flavorful they get.
How to Serve Pickled Avocados
Okay, now the best part – enjoying them! There are so many ways to serve these tangy delights:
Tacos: Add pickled avocado slices to your tacos for a delicious contrast of flavors. They’re especially amazing on fish or veggie tacos.
Salads: Toss them into your favorite salad for an unexpected burst of flavor and texture. They’ll complement fresh greens beautifully.
Sandwiches & Wraps: Slap a few slices on a sandwich or wrap for that tangy twist. They’ll elevate even the simplest ingredients.
Guacamole: Want to try something new? Add some pickled avocado slices into your guacamole for a punch of flavor.
How to Store Pickled Avocados
If you’re lucky enough to have leftovers (which I highly doubt), you can store your pickled avocados in the refrigerator for up to 2-3 weeks. Just make sure they’re still submerged in the brine to keep them fresh. If they start to lose their shape or become mushy, it’s a sign it’s time to use them up.
Why Pickle Avocados?
Pickling avocados isn’t just a fun way to experiment with flavors – it’s also a practical way to preserve them! You get all the health benefits of avocados with the added bonus of a sharp, tangy brine that transforms them into something even more delicious. The vinegar, garlic, and optional spice create a combination of flavors that enhance the avocado’s natural creaminess, making it the perfect addition to any meal or enjoyed all on its own.
Pickling avocados isn’t just a fun way to experiment with flavors – it’s also a practical way to preserve them! You get all the health benefits of avocados with the added bonus of a sharp, tangy brine that transforms them into something even more delicious.
Ingredients
Scale
2 medium avocados, slightly underripe if possible
1 cup distilled white vinegar (or apple cider vinegar)
1 cup water
1/4 cup sugar
1 tablespoon salt
1 teaspoon red pepper flakes (optional)
3 garlic cloves
Instructions
Slice the Avocados: Start by cutting the avocados in half and removing the pits. Now, slice them into thin strips. The thinner the slices, the more the brine can infuse into the creamy avocado flesh. Keep the slices even, but feel free to adjust them to your liking.
Prepare the Pickling Brine: In a saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a simmer over medium heat. Stir occasionally, watching as the sugar and salt dissolve into the liquid. Once it’s all dissolved, remove the saucepan from the heat.
Add Garlic and Red Pepper Flakes: Now for the fun part – adding those extra layers of flavor. Slice your garlic cloves thinly and toss them into the brine, along with the red pepper flakes (if you’re using them). Stir everything together and let the brine infuse with the aromatic garlic and spicy kick.
Pack the Avocados into a Jar: Next, grab a clean mason jar or any airtight container you have handy. Place your sliced avocado in the jar, packing them gently. Then, pour the hot brine over the avocado slices, making sure they’re fully submerged. Press them down slightly with a spoon if needed.
Cool and Refrigerate: Now, let the jar cool to room temperature for about 15-20 minutes. Once it’s cool, seal the jar and pop it into the fridge. While they’re technically ready after a couple of hours, I recommend waiting at least 2-3 hours, or even overnight, to really let the flavors develop. The longer they pickle, the more flavorful they get.
Notes
For pickling, you’ll want to use extra-firm avocados—ideally ones that are slightly (or even very) under-ripe. This helps them hold their shape and prevents them from turning mushy during the pickling process.
You can substitute monkfruit granules for sugar if you prefer, but I’ve found that skipping the sugar entirely makes the pickles taste overly briny and salty, rather than well-balanced.
Feel free to add fresh herbs like parsley or cilantro to the jar for an extra layer of flavor. That said, the recipe works just fine without them.
Since this is a quick-pickle recipe, refrigeration is a must. Let the avocados chill for at least 30 minutes, though 1 to 3 hours will bring out the flavors best. When pickled under-ripe, they’ll keep in the fridge for about 2 weeks. If you use ripe avocados, they may soften and break down sooner. Once they become too mushy or start to fall apart, it’s time to toss them.
