Abundance of Avocados
In March 2001, the California Avocado Commission launched its annual ad campaign with a simple tagline: “So this is why people hug trees. Genuine California Avocados.” The fact that the avocado (which...
If you find yourself with too many unripe avocados, these make a great puckery topper to salads, nachos/tacos, toast and cheese boards!
Ingredients
SERVINGS: 2 Cup(s)
- 1 pint-sized mason jar with tight fitting lid (a 20-ounce jar would also work)
- 2 avocados, medium size, firm to extra firm work best; not overly ripe
- 1 cup distilled white vinegar or apple cider vinegar
- 1 cup water
- ⅓ cup sugar
- ½ tablespoon salt
- 3 garlic cloves, peeled, whole or sliced
- 1 small shallot, thinly sliced
- ½ small lemon, seeded, thinly sliced
- 1 teaspoon red pepper flakes
- 1 tablespoon whole black peppercorns
Instructions
Seed avocados then slice lengthwise into thin strips, 5 to 6 slices per avocado half.
In a 1- or 2-quart heavy saucepan, combine the vinegar, water, sugar and salt. Bring to a boil over medium heat, stirring frequently. Once the sugar and salt have dissolved, turn off heat and set aside to cool.
Fill the mason jar with the garlic, shallot, lemon slices, red pepper flakes and peppercorns. Then put the avocado slices in the jar, pour the cooled pickling liquid over the avocados and close the jar tightly. Place in a fridge for at least 30 minutes, but ideally around 3 hours before eating.
Chef Notes: You can switch up the pickling spices to whatever you have on hand. Try whole juniper berries, bay leaves or sliced white or red onion. These quick avocado pickles need to be refrigerated and will last about 2 weeks.
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