Pickled Avocado

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!

Pickled Avocado 

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.