Avocado Pickles. Use avocados that are not quite ripe in this recipe; pickling softens them. Avocado Pickles Need Extra-Firm Avocados You see, avocado pickles require firm, underripe avocados — the very ones we often leave behind for their more tender counterparts. But when it comes to pickling, firm avocados are the best choice.

Pour cooled pickling mixture into the jar and seal tightly. Here's a unique spin on the classic pickle recipe. These go great on burgers and sandwiches, and stand on their own as well. You can have Avocado Pickles using 9 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Avocado Pickles

It's 2 of large Hass type avocados firm, not soft (just before ripe).
Prepare of brine.
Prepare 1 cup of vinegar (apple cider or white).
You need 1 cup of water.
Prepare 1 tablespoon of kosher salt.
Prepare 1-3 tablespoons of sugar.
It's 1 tablespoon of yellow mustard seeds.
It's 1 teaspoon of black peppercorns.
Prepare 1/2 teaspoon of red pepper flakes (optional).

Also, you can use unripened avocados as the vinegar will soften them. This creative avocado snack comes from our friends at Health, you can find the full recipe here. Place the avocado cut into eighths, crushed garlic, and cilantro in a jar. Bring the remaining ingredients to a boil then pour over the avocado.

Avocado Pickles instructions

Mix all brine ingredients in a small saucepan. I use a dried chili for a little heat instead of pepper flakes (optional). Also first time making, use 3 tablespoons sugar. I like 1 tablespoon myself..
Heat to a simmer, stir constantly until salt and sugar is dissolved. Simmer for 5-10 minutes..
Turn off heat, set aside to cool, about 20 minutes..
Slice the avocados, thin, put in a jar (I'm using an old pickle jar here). If you were going to use only for salads, cube instead. Slices are better for right out of the jar and sandwiches..
Pour cooled brine in jar to cover sliced avocados. If some is not covered, they will turn that brownish, grayish color, but still taste fine..
Refridgerate for 3 hours (yes, hours, not days). Should remain good for 1 month. Never had one last that long before they were gone. This picture is the next day..
Instead of mustard seeds, you can also try, Garlic cloves, Coriander seeds Caraway seeds Fresh herbs like dill, fresh chili, like habaneros..

Place the lid on and transfer to the refrigerator for at least one hour before serving. Pickled avocados will keep up to one week in the refrigerator. Gently turn the jar upside down and rotate to mix the aromatics, avocado and brine evenly. The pickle flavor came through exactly as you ' d expect, but the lack of crunch that you get with pickled cucumbers was a little concerning. The flavor itself is a tad off when it isn ' t paired with the usual crunch.