Pickled Avocados are AMAZING!

Prepare the avocados by cutting them in half and removing the pit.

Scoop the flesh out gently and slice into wedges.

In a saucepan, combine white vinegar, water, garlic, and salt.

Bring the mixture to a boil over medium heat, stirring until the salt dissolves.

Add cumin seeds, black peppercorns, and bay leaves to the boiling mixture.

Remove the saucepan from heat and let the brine cool slightly.

In a clean jar, layer the avocado wedges with red onion, jalapeño, and fresh cilantro.

Pour the warm brine over the avocado mixture, ensuring everything is submerged.

Seal the jar tightly and refrigerate for at least 24 hours before serving.

For best flavor, allow the avocados to pickle for 3-5 days.

Serve as a topping for tacos, salads, or enjoy as a snack.

Spice Level:

Dietary