Pickled Avocado (How to Preserve Avocados!) Recipe
Introduction
Pickled avocado is a quick and easy way to preserve avocados while adding a tangy, flavorful twist. Using firm, slightly underripe avocados, this recipe turns them into a delicious snack or topping perfect for salads, tacos, or sandwiches.
Ingredients
- 2 medium avocados (preferably underripe)
- 1 cup distilled white vinegar (or apple cider vinegar)
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (optional, for heat)
- 3 garlic cloves
Instructions
- Step 1: Slice the avocados into thin strips, aiming for about 4 slices per avocado half, resulting in approximately 15-16 slices total.
- Step 2: In a small saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring frequently, until the sugar and salt dissolve. Then remove from heat and set aside.
- Step 3: Place the garlic cloves and red pepper flakes into a jar with an airtight lid. Add the avocado slices, then pour the pickling liquid over them.
- Step 4: Allow the jar to cool to room temperature. Seal it tightly and refrigerate for at least 30 minutes, ideally 1 to 3 hours, to let the flavors develop.
- Step 5: Enjoy your pickled avocado as a flavorful addition to your favorite dishes!
Tips & Variations
- Choose extra-firm, slightly underripe avocados to prevent mushiness during pickling.
- Substitute monkfruit granules for sugar to reduce sweetness, but note that skipping sugar entirely can result in a very salty flavor.
- Add fresh herbs like parsley or cilantro for an extra flavor boost.
Storage
Keep pickled avocados refrigerated in an airtight jar. They are best enjoyed within 2 weeks when made from underripe avocados. If ripe avocados are used, they may spoil faster. Watch for any signs of mushiness or disintegration, which indicates they should be discarded. Reheat is not recommended as they are meant to be eaten cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use ripe avocados for pickling?
While ripe avocados can be used, they tend to become mushy more quickly and may not hold up well during pickling. For best texture, choose underripe or firm avocados.
How long do pickled avocados last?
When properly refrigerated, pickled avocados last about 2 weeks if made with underripe avocados. Their texture and quality decline faster if you use ripe avocados, so consume accordingly.
PrintPickled Avocado (How to Preserve Avocados!) Recipe
Learn how to preserve avocados with this simple pickled avocado recipe that uses vinegar, sugar, salt, and aromatic spices. Perfect for quick pickling, these tangy, spicy avocado slices make a delicious and unique addition to salads, sandwiches, or enjoyed on their own. Using firm, slightly underripe avocados ensures they maintain their texture through the pickling process, and the pickled avocado keeps well in the refrigerator for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Avocados
- 2 medium avocados, preferably under-ripe
Pickling Brine
- 1 cup distilled white vinegar (can substitute apple cider vinegar or other types)
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes (optional, for heat)
- 3 garlic cloves
Instructions
- Slice the Avocados: Slice your avocados into thin strips, aiming for about 4 slices per avocado half, resulting in approximately 15-16 slices total.
- Prepare the Pickling Liquid: In a small saucepan or pot, combine 1 cup vinegar, 1 cup water, 1/4 cup sugar, and 1 tablespoon salt. Bring the mixture to a boil over medium heat, stirring frequently until the sugar and salt completely dissolve. Remove from heat and set aside to cool slightly.
- Assemble the Jar: Place the red pepper flakes and garlic cloves into a jar with an airtight lid. Then add the avocado slices into the jar.
- Pour the Pickling Brine: Pour the slightly cooled pickling liquid over the avocado slices in the jar, ensuring they are fully submerged.
- Cool and Refrigerate: Allow the jar to cool to room temperature, then seal tightly. Place the jar in the refrigerator for at least 30 minutes, ideally around 3 hours, to allow flavors to develop before enjoying.
Notes
- Choose extra-firm avocados, preferably under-ripe, to prevent mushiness during pickling.
- Monkfruit granules can replace sugar, but omitting sugar entirely results in a very salty and briny final product.
- Adding fresh herbs like parsley or cilantro to the jar can provide additional flavor but is optional.
- Refrigerate the pickled avocados and consume within 2 weeks. Overripe avocados may spoil faster, indicated by mushiness or disintegration.
- Chilling for at least 30 minutes is necessary, but 1-3 hours yields the best flavor.
Keywords: pickled avocado, preserve avocados, quick pickle, avocado slices, avocado condiment, vegan recipe, homemade pickles
