We like pickles in our house.
Pickled cucumbers. Pickled okra. Pickled Brussels sprouts. Pickled seeds…
…and we also really love avocado.
Let’s marry the two, shall we?
Creamy and sweet avocado and tangy hot mustard pickle brine – yum-my!
These aren’t the kind of pickles that are meant for long-term storage. While it’s best to give them a couple hours to soak, feel free to dig in after an hour has passed. By then, you’ll notice that the once-firm avocado pieces have softened to take on a more tender texture and have soaked up just enough tangy brine to make them quite flavorful.
But then the question comes, “How am I supposed to use and eat these tasty avocado pickles?”
When it comes to prepping the avocados, the way you cut them is totally up to you. Think about how you might like to use them. Long slices are perfect for eating out of hand or adding to burgers and sandwiches, while cubes work as a nice topping for salads, tacos, and a piece of fish. And if you don’t have a plan, that’s okay too — just make sure the pickles will fit in whatever jar you choose to use.
Honestly, do I really need to answer that question?
Straight out of the jar! Over eggs. On salads. Over chicken or beef. Mixed with veggies or a salad. Tossed with pasta. Over ice cream – YES! Vanilla ice cream (trust me). On top of grilled fish…with plain yogurt, on toast! C’mon. Explore and expand your horizons!
1 cup distilled white vinegar
1 cup water
1/2 cup granulated sugar
1 Tbs. kosher salt
1/2 tsp. whole black peppercorns
1/2 tsp. red pepper flakes
1/2 tsp. black mustard seeds
2 firm avocados
4 sprigs fresh thyme
Place the vinegar, water, sugar, salt, peppercorns, red pepper flakes, and mustard seeds in a medium saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and salt. Remove the pan from the heat and let cool to room temperature.
Meanwhile, prepare the avocados. Peel and pit the avocados, then cut into 1/2-inch-wide slices or cubes. Place them in a large Mason jar. Pour the cooled brining liquid into the jar, completely covering the avocado pieces, and add the thyme springs. Seal the jars. Refrigerate for at least 2 hours before serving.
Store the pickled avocados in the refrigerator for up to 1 week.