Avocado Pickles, Nice and Easy to Make
Avocado Pickles isn’t something I’d have thought of by myself, but listen up guys, these are interesting and a great treat. And they’re great for a little summer appetizer.
First, though, the only reason I came across the idea at all came from my daughter, who among other things likes to keep me posted on the food stuff she comes across as she finds them. This one came from a website, and that in turn came from another cookbook, which I adapted a bit. I haven’t looked at the original, so I can’t say how much this is different from the original, but it’s actually very simple to make and there are plenty of things you can do with this recipe, if you have a mind to try it.
The recipe starts with a brine made up of vinegar, sugar, salt, some mustard seeds and some pepper. I had some Anaheim chili’s in the fridge, so I used them to give the pickles just a little spice. You can probably use whatever you happen to have, and you’ll find it makes a slight difference in the finished product. The avocado’s are sliced and then the brine is added to the top in a quart jar. Use some not quite ripe avocados, the brine will soften them a fair amount.
The avocado pickles are something that’s a little spicy and delicious. It will keep in the fridge for about a month or so.
- 3-4 avocados, a little shy of full ripeness
- 1 cup distilled white or cider vinegar
- 2 Tbsp. kosher salt
- 2 Tbsp. whole yellow mustard seeds
- 2 tsp. sugar
- 1 tsp. black peppercorns
- 1 medium chili (optional)
- Mix vinegar, 1 cup water, salt, mustard seeds, sugar, peppercorns, and chili, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
- Place avocado slices in a 1-quart jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.