Pickled Avocado (Print Version)
# Ingredients:
→ For the Pickled Avocados
01 -
2 ripe but firm avocados
02 -
¾ cup water
03 -
¾ cup white vinegar
04 -
1 teaspoon red chili flakes
05 -
2 garlic cloves
06 -
2.5 tablespoons monkfruit sweetener
07 -
2.5 teaspoons salt
# Instructions:
01 -
Cut each avocado in half and remove the pit. Carefully peel the skin off, then slice each half into 4-6 thick slices. Try to handle them gently to maintain their shape.
02 -
In a pint-sized jar or container, add the sliced avocados, whole garlic cloves, and red chili flakes. Arrange the avocado slices to fit nicely with minimal gaps.
03 -
In a small saucepan, combine the water, white vinegar, salt, and monkfruit sweetener. Bring the mixture to a boil over medium heat, stirring occasionally until the sweetener has completely dissolved.
04 -
Carefully pour the hot brine over the avocado slices in the jar, making sure all pieces are fully submerged. Allow the jar to cool to room temperature before handling further.
05 -
Once the jar has reached room temperature, seal it with a lid and place in the refrigerator. Let the avocados pickle for at least 30 minutes before serving for the best flavor development.
# Notes:
01 -
This unique pickled avocado recipe transforms the creamy fruit into a tangy, spicy treat that maintains its texture while taking on bright, bold flavors.
02 -
Choose avocados that are ripe but still firm enough to hold their shape during pickling. Overly soft avocados will become mushy.
03 -
These pickled avocados make a wonderful addition to tacos, sandwiches, grain bowls, or can be enjoyed on their own as a zesty snack or side dish.