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Pickled Avocados

Posted in : Condiment, Sides, Vegtables on by : Christine

 

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Pickled Avocados

Hang with me, these are like a bite of guacamole in your mouth. Add them to tacos, fajitas, salads, nachos, sandwiches anything you put an avocado or guacamole on. Or just eat them straight out of the jar with a chip like I'm doing right now. 🙂
Course Side Dish, Snack
Cuisine American, Mexican
Keyword Avocado, Pickle
Author Christine

Equipment

  • Canning Jar

Ingredients

  • 2 firm avocados (do not use ripe ones for this)
  • 3/4 c water
  • 3/4 c white vinegar or lemon juice (or a mixture)
  • 1/2 T kosher or sea salt
  • 1/4 t sugar (start here, if you like them a little sweeter add a little more next time)
  • 1 or 2 lg clove(s) garlic, smashed
  • 1 bay leaf
  • 1 sterile pint jar
  • 1 - 3 Lemon slices (optional) This is mostly to make the jar look nice 🙂
  • handful of cilantro (optional)
  • 1 dried chili or some chili flakes (optional) Or a couple slices of jalapeno

Instructions

  • In a small saucepan heat the water, salt and sugar until the salt and sugar dissolve. Let cool.
  • Quarter the avocado lengthwise and remove the pit. Slice into strips.
  • Place the avocado strips into the jar as vertically as possible.
  • Add the garlic and bay leaf. Add the cilantro, lemon slice and chill if using.
  • Pour the cooled brine over the avocado slices, it all may not fit.
  • Put in the refrigerator for at least three hours before consuming.
  • These will last a week if you can keep your hands off them.

Notes

The avocados should still be firm with maybe a little give. You do not want to use ripe avocados for this as they brining process will soften them up.
You can use a mix of lemon juice and vinegar for a brighter flavor.
If you want to use lime juice I wouldn't recommend using more than 1/4 cup. If you do use it let me know how it turns out.
I like them a little tart if you like things a little sweeter increase the sugar by a 1/4 t.
You can also try adding 1 t coriander seeds or pickling spice for a different flavor. I would let them sit 24 to let the flavor develop noticeably.
I had a jar of these actually last a week and by then they were nice and soft. I decided to mash them up with some mayo and sour cream to make a dressing for canned salmon salad. This would also work on tuna or just about anything else you want to dip into it.

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