Avocado Pickles
First time I heard of these, I was like, no way. So I made a batch, I've been hooked ever since. Simple to make, pretty quick, what's not to like. These are good, straight up, on a sandwich, in a salad, even on top of eggs. The best part, go ahead, get those hard avocados in the store, that's what you want for this. If you think it has to sit out for a couple days to ripen, that's the perfect texture for this.
Avocado Pickles
First time I heard of these, I was like, no way. So I made a batch, I've been hooked ever since. Simple to make, pretty quick, what's not to like. These are good, straight up, on a sandwich, in a salad, even on top of eggs. The best part, go ahead, get those hard avocados in the store, that's what you want for this. If you think it has to sit out for a couple days to ripen, that's the perfect texture for this.
Cooking Instructions
- 1
Mix all brine ingredients in a small saucepan. I use a dried chili for a little heat instead of pepper flakes (optional). Also first time making, use 3 tablespoons sugar. I like 1 tablespoon myself.
- 2
Heat to a simmer, stir constantly until salt and sugar is dissolved. Simmer for 5-10 minutes.
- 3
Turn off heat, set aside to cool, about 20 minutes.
- 4
Slice the avocados, thin, put in a jar (I'm using an old pickle jar here). If you were going to use only for salads, cube instead. Slices are better for right out of the jar and sandwiches.
- 5
Pour cooled brine in jar to cover sliced avocados. If some is not covered, they will turn that brownish, grayish color, but still taste fine.
- 6
Refridgerate for 3 hours (yes, hours, not days). Should remain good for 1 month. Never had one last that long before they were gone. This picture is the next day.
- 7
Instead of mustard seeds, you can also try, Garlic cloves, Coriander seeds Caraway seeds Fresh herbs like dill, fresh chili, like habaneros.
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