Pickled 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
Scale
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
