Homemade pickled avocados are a unique and delicious treat, perfectly enjoyed on salads, sandwiches or eaten as-is.
When you think of making pickles, avocados probably aren’t the first thing that come to mind. It is fairly common to pickle with cucumbers, zucchini, perhaps even grapes (yes, grapes!)
Almost every veggie that makes its way into my house ends up getting pickled in some way, shape or form – here are just a few examples:
OTHER PICKLING RECIPES TO TRY:
- Raw Pickled Beets
- Pickled Brussels Sprout Halves
- Pickled Lettuce Recipe
- Pickled Sweet Corn
- Pickled Hatch Chiles
- Spicy Pickled Celery Sticks
- Pickled Asparagus Spears
And forget veggies – fruits can be pickled too!
Pickled Avocados are more than delicious – they will be your new favorite addiction!
Pickled Avocados
Making these pickled avocados though is SO stinking’ easy. In less than ten minutes, you can have these avocados in a jar filled with brine and waiting for a hungry belly to devour them.
To make these pickled avocados, pull together the following ingredients:
- white balsamic vinegar
- water
- honey
- pickling spice
- crushed (dried) red pepper
- a small sprig of rosemary
- firm avocados (2)
Just cut your avocados, place in a jar with pickling spice, red pepper and your sprig of rosemary, and then pour the cooled brine over the top.
Serving suggestion:
- Add pickled avocados to sandwiches and salads
- Enjoy as is – directly from the brine
These yummy avocados are also delicious on a cheeseboard, or served with hummus on warm pita bread drizzled with a smidge of good olive oil.
DID YOU TRY THIS RECIPE?
If you did, take a second to rate the recipe and leave a comment to let me know how it turned out for you.
Pickled Avocados
Ingredients
- 1/2 C white balsamic vinegar
- 2/3 C water
- 1 Tbsp honey
- 1 Tbsp pickling spice
- 1 sprig rosemary
- 2 ea firm, ripe avocados very firm, you do not want too much give
- 1.5 tsp dried, crushed red pepper
- 1/2 Tbsp kosher salt
Instructions
- Combine the vinegar, water, salt and honey in a medium saucepan. Bring a boil - stir frequently to dissolve salt. Remove from heat, cool completely.
- Place pickling spice, crushed red pepper, and rosemary in one pint canning jar.
- Cut avocado in half (lengthwise); remove seed, and peel. Cut the avocado lengthwise then into 1/2 inch wide slices.
- Place the avocados in the prepared jar. Top with cooled brine. Cover tightly and refrigerate at least six hours if not overnight.
- When ready to serve, remove avocados from brine and enjoy.
More ways to use avocados:
- Chilled Avocado Soup
- Roasted Tomatillo and Avocado Salsa Verde
- Spicy Avocado Habanero Sauce
- Avocado and Milk Cold Process Soap
- Mango Shrimp Ceviche with Avocado
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