Description
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.
- Prep Time: 5 mins
- Cook Time: 5minutes mins
Nutrition
- Serving Size: 8
- Calories: 113kcal
- Sugar: 7g