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Pickled avocados

Soft, buttery, salty, and sour, pickled avocados are a perfect compliment to a burger, salad, burrito, or just as a snack.
Print Recipe
Prep Time 20 minutes
Course Side Dish
Cuisine American, Mediterranean, Mexican

Equipment

  • 1 large canning jar
  • 1 cutting board
  • 1 kitchen knife
  • 1 cooking pot
  • 1 glass measuring cup
  • 1 thin bladed spoon

Ingredients
  

Pickling mix

  • 1 cup water
  • 1 cup white vinegar
  • 2 tbsp pickling salt
  • 2 tbsp white sugar

Ingredients to pickle

  • 3 small avocados
  • 1/2 tomato
  • 1/4 jalapeno
  • 1/8 bell pepper
  • 1/8 onion
  • 2 garlic cloves
  • a few stems of cilantro
  • pinch cumin seed
  • pinch coriander seed
  • pinch oregano
  • 1 small red chili

Instructions
 

Prepare the pickling mix

  • For every jar you're preparing, make 1 portion of pickling mix.
  • Add the pickling mix ingredients to the cooking pot.
  • Bring the cooking pot to boil.

Prepare the ingredients to be pickled

  • Add the cumin, coriander, oregano, and red chili to the bottom of each pickling jar.
  • Open the avocados and use the spoon to remove the flesh from the skin.
  • Slice the avocado flesh into 3-4 strips.
  • Slice the tomatoes into small wedges.
  • Slice the onion, jalapeno, and bell pepper into strips.
  • Cut the wood off the end of the garlic, cut it open, and remove the core.
  • Put the ingredients into the jars in whatever proportion you want.
  • After the pickling mix has come to a boil, while it's still boiling hot, pour it into the filled jars.
  • Leave 1/4" to 1/2" air space at the top of the jars so they can seal properly.
  • Place the canning lids on the jars and close them.
  • Let the jars stand until they reach room temp.
  • You can eat immediately after they're room temp (a few hours) or put them in the fridge.
  • The avocados will dissolve in a week or two, but the hard veggies will be fine for a long time.

Notes

Once you open a jar, they will vanish almost immediately. The avocados are soft, buttery, salty, and sour. The other veggies are perfectly pickled with a salsa / guacamole flavor. These won't last long and everyone will want the recipe. 
Sometimes, pickled garlic will turn blue. It looks strange but it's fine to eat, though I don't usually eat the pickled garlic or cilantro myself, I just include it for the flavor it provides everything else.