Recipe: Avocado Pickles

Pickling avocados might seem counter-intuitive but this recipe is ideal for harder, unripe avos when you just can’t wait to get your fix!

Unripe avocados can be such a disappointment when want your daily dose of omega 3 and natural, good-for-you oils. Instead of waiting for days while your avocado ripens, use this nifty recipe to speed up the ripening process. The pickle base works to soften your avos and if kept at the optimum storage time, can be a tasty and firm solution to a delicious sandwich, taco or burger. Even better, eat with your fingers.

1 cup distilled white vinegar or rice wine vinegar 1 cup water 1/2 cup granulated sugar 1 tablespoon kosher salt 1/2 teaspoon whole black peppercorns 1/2 teaspoon red pepper flakes 2 firm avocados Optional flavoring ingredients: Garlic Mustard seeds Coriander seeds Caraway seeds Fresh herbs Place the vinegar, water, sugar, salt, peppercorns, red pepper flakes, and any additional flavoring ingredients in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and let cool to room temperature. Meanwhile, prepare the avocados. Peel and pit the avocados, then cut into 1/2-inch-wide slices or cubes. Place them in canning jars. Pour the cooled brining liquid into the jars, completely covering the avocado pieces, and seal the jars. Refrigerate for at least 2 hours before serving.

Recipe Notes

• Storage: Store pickled avocados in the refrigerator for up to 1 week.

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