It’s All Good!
Celebrate spring with avocado pickles. Avocados are a naturally nutritious food high in dietary fiber, vitamins and minerals, and healthy fats. Avocado pickles are delicious by themselves, and are also a great addition to burgers and sandwiches, or as a topping for salads, tacos, fish or chicken.
- 3 firm avocados (not too firm to slice)
- 1 cup distilled white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 Tbsp. kosher salt
- ½ tsp. whole black or multi colored peppercorns
- Optional for Brine
- ½ tsp. garlic powder or fresh minced garlic
- ½ tsp. mustard seeds
- ½ tsp. dill seeds
- ½ tsp. coriander seeds
- ½ tsp. celery seeds
- Optional for Jar
- A few sprigs of fresh thyme or basil
- Place the vinegar, water, sugar, salt, peppercorns, and any of the optional brine ingredients into a small pot. Bring to a boil, stirring occasionally to dissolve the sugar and salt.
- Once boiling, remove the pot from the heat and let it cool to room temperature.
- While the brine is cooling, peel and pit the avocados. Cut the avocados into half-inch-wide slices.
- Place the slices into two half-pint or one full-pint sized glass jars, along with the fresh herbs, if using.
- Pour the cooled brine into the jar(s), covering the avocado pieces. Place the lid on the jar(s) and refrigerate for at least 2 hours, but preferably overnight before serving.