Pickled Avocados- How To Pickle For A Refrigerated Treat

Gather ingredients: 3 cups vinegar, 3 cups water, number of cloves of garlic, firm avocados, 1 tablespoon peppercorns, 2 teaspoons coriander, 1 teaspoon red pepper flakes, 1 teaspoon mustard seeds, 1 teaspoon cilantro flakes, 4 tablespoons salt, and 1 teaspoon sugar.

Turn on the stove to medium heat and add 3 cups of water, 3 cups of vinegar, and all the seasonings including some of the garlic into a pot.

Bring the mixture to a boil, then lower the temperature to simmer.

Slice the firm avocados open and scoop out the flesh with a spoon.

Slice the avocado into pieces and place them into clean jars.

Add one whole piece of garlic to each jar with the sliced avocado.

Pour the cooled brine solution over the avocados in the jars until filled.

Seal the jars with lids and place them in the refrigerator.

Wait a couple of hours to taste, but it's best to wait overnight before consuming.

The pickled avocados can last about a week or a little more, depending on the ripeness of the avocados.

Equipment Needed

Spice Level:

Dietary