Brad Makes Pickled Avocado | It's Alive | Bon Appêtit

Start with 2 unripe avocados that have a little give to them.

Scoop out the avocado flesh with a spoon, ensuring it's not too ripe.

Prepare the brine by heating 1 cup of water and 1 cup of vinegar in a pot.

Add 1/2 cup of apple cider vinegar to the pot.

Stir in 1 tablespoon of salt and 1/3 cup of light brown sugar until dissolved.

Peel and slice 2 cloves of garlic, then add them to the brine.

In a quart jar, place one avocado half in the jar, then add another half, staggering them.

Add a pinch of crushed red pepper flakes and a little black pepper on top of the avocados.

Pour the warm brine over the avocados, ensuring they are fully submerged.

Add a little bit of cilantro on top and give the jar a shake.

Refrigerate the jar to let the avocados pickle, ideally for 1-2 days before consuming.

Equipment Needed

Spice Level:

Dietary