How to make Lemon, Garlic and Rosemary Pickled Avocados updated 2017

Combine the vinegar, water, salt, and honey in a medium saucepan.

Bring to a boil, stirring to dissolve the salt.

Remove from heat and cool completely.

Place peppercorns, crushed red pepper, and garlic in a pint-sized jar.

Cut the avocado in half lengthwise, remove the seed and peel, keeping the halves intact.

Cut the avocado into 1/2 inch wide slices width-wise.

Place avocado slices into the prepared jar and cover with cold brine.

Tuck the rosemary sprig and lemon slice into the jar.

Cover the jar tightly and refrigerate for at least 6 hours.

When ready to serve, remove avocados from brine and enjoy.

Equipment Needed

Spice Level: