How to make Avocado Pickles updated 2017

Prepare a jar by sterilizing it in boiling water.

Slice avocados in half, remove the pit, and scoop out the flesh.

Cut the avocado flesh into wedges or cubes.

In a saucepan, combine water, white vinegar, salt, sugar, and bring to a boil.

Add garlic, red pepper flakes, black peppercorns, mustard seeds, and bay leaves to the boiling mixture.

Reduce heat and simmer for 5 minutes to infuse flavors.

Remove from heat and let the brine cool slightly.

Layer avocado pieces in the sterilized jar with onion slices and coriander seeds.

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

Seal the jar tightly and let it cool to room temperature.

Refrigerate for at least 24 hours before serving to allow flavors to develop.

Serve as a tangy side dish or topping for sandwiches and salads.

Spice Level:

Dietary

Allergens