Pickled Avocado Recipe
Here’s a quick and easy pickling solution. There are several variations below. You can multiply this recipe by the number of avocados you have.
- 1 avocado
- 4 tablespoons vinegar
- 2 tablespoons water (optional)
- 1 to 2 teaspoons sugar (or to taste)
- 1/2 teaspoon salt (or to taste)
- Choose ripe but firm avocados. Halve, pit, and slice or cube the avocado flesh and place in a bowl.
- In another bowl, add the vinegar, water, sugar, and salt. Stir until the sugar and salt are completely dissolved. Pour vinegar mixture over slices or cubes of avocado.
- Cover and refrigerate at least 3 days. Use within 7 days.
- If you want something crunchy, layer slices of onion or radish with the avocado.
- Increase the amount of sugar to make a pickling solution that is sweet. Decrease the amount of water to make a solution that is sour or tangy.
- Use different kinds of sugar, such as brown sugar, palm sugar, or maple sugar. Or, substitute honey for the sugar.
- Use different kinds of liquids to balance tanginess. Use rice vinegar, fresh lemon juice, or lime juice to decrease tanginess. Use cider or red wine vinegar to increase tanginess.
- Add one or two of the following to the avocado pieces before adding the pickling solution: a few slices of fresh lemon, a 2-inch sprig of fresh rosemary, 1-2 sliced cloves of garlic, a few sprigs of fresh cilantro or dill weed (or 1-2 tablespoons chopped), 1/4 to 1/2 teaspoon peppercorns, mustard seeds, coriander seeds, or cumin seeds.
- To make a hot, spicy pickles, add 1 sliced hot pepper (such as jalapeno or habanero) or 1/2 teaspoon red pepper flakes.