Lunch & Dinner, Vegan

Pickled Avocado Slices

6-8 servings
Glass jar filled with slices of ripe avocado, fresh chili pepper and black peppercorns

Use underripe avocados for this one, and you can use the brine more than once! 

Ingredients

  • 1 ¼ cups vinegar – distilled white, apple cider or rice wine 
  • 1 cup water 
  • ½ cup sugar 
  • 1 Tbsp kosher salt 
  • ½ tsp brown mustard seeds 
  • ½ tsp coriander seeds 
  • ½ tsp cumin seeds 
  • 1 tsp chopped fresh dill 
  • ½ tsp black peppercorns 
  • ½ tsp chili flakes 
  • 2 cloves garlic, smashed and rough chopped 
  • 2 underripe avocados 
  • Optional: Additional sliced hot chili peppers, like jalapenos 

Directions

  1. Add vinegar and water to a saucepan and stir in salt and sugar. Add spices and herbs and bring to a boil. Once salt and sugar have dissolved, remove from heat and cool to room temperature. 
  2. Peel and slice each avocado into ½-inch wide slices. 
  3. Divide garlic, fresh chili slices (if using) and avocado slices between two wide-mouth pint-sized jars.  
  4. Stir vinegar mixture once more and pour into jars to cover avocados. Close jar lids and put into the refrigerator for 2 – 24 hours for flavors to combine.