The best part about making pickled avocados is that you can use unripe avos! This is a fantastic option if you buy too many avocados or you just don’t feel like waiting for them to reach perfect ripeness before consuming. How do you make pickled avocado? Let’s find out!
How To Make Pickled Avocado
Brad Leone is a fermenting expert who takes part in the web series It’s Alive on Bon Appetit. For this do-it-yourself recipe, you’ll need a large sealable jar to ferment to avos. You’ll want the superfruit to be unripe but not so unripe it’s as hard as a rock. You also don’t want the avocados to be so ripe that the vinegar turns them to mush. You will need:
- 2 unripe avocados
- 1 cup water
- 1 cup vinegar
- 1 tablespoon salt
- ⅓ cup light brown sugar
- 2 cloves of fresh garlic
- Black pepper, to taste
- Red pepper flakes, to taste
Halve the avocados and remove the pit and skin. Slice the avo meat.
Put water, salt, and sugar in a pot and put it on low heat. Then add vinegar. You do not want the mixture to boil. This mixture is your brine for the pickled avocados.
*You can also dissolve salt and sugar into the mixture by shaking it in the jar if you do not want to use heat.*
Place the slices of avocado into the jar. Next, add the red pepper flakes, black pepper, garlic, and cilantro on top. Lastly, pour the brine into the jar. Shake the contents to ensure they’re mixed well.
Let sit for approximately 2 days before serving.
Enjoy your pickled avocado!