Avocado pickles

Avocado pickles

Avocado pickles – a great way to make use of your not-quite-ripe avocados. Not sure what we’re on about? Pickling avocados softens them and makes them a perfect sandwich topping. We love them in a Cubano Sandwich.

Ingredients (makes 1 pint of pickles)

½ cup distilled white or cider vinegar

½ cup water

1tbsp kosher salt

1tbsp whole yellow mustard seeds

1tsp sugar 1⁄2 tsp black peppercorns

1 medium chile de árbol (optional)

1 or 2 very firm avocados, sliced

Method

In a medium non-reactive pot, whisk together the vinegar, water, salt, mustard seeds, sugar, peppercorns, and chile de árbol. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

Place the avocado slices in a 1-pint jar, and top them with the cooled brine. refrigerate for at least 1 hour or up to 1 month.

*(c)2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books.

Love avo? Try this prawn cocktail recipe with avocado mayonnaise or our avocado on rye.

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