Tangy, lightly sweet and irresistibly moreish, this pickled avo is a clever way to give ripe avocados a flavourful twist while extending their shelf life.
Firm wedges are bathed in a quick, aromatic brine of apple cider vinegar, garlic, mustard seeds and a gentle kick of chilli, balanced with a touch of honey for subtle sweetness. After a short chill in the fridge, the avos transform into bright, zesty bites that add a punch of flavour to everything from salads and sandwiches to burgers and charcuterie boards.
Keep a jar on hand for an easy snack or a vibrant finishing touch to your favourite dishes.
Pickled Avo
Ingredients
- 250 ml (1 cup) apple cider vinegar
- 250 ml (1 cup) water
- 3 garlic cloves, peeled
- 10 ml (2 tsp) yellow mustard seeds
- 2.5 ml (½ tsp) dried chilli flakes
- 15 ml (1 tbsp) salt
- 45 ml (3 tbsp) honey
- 2 firm avocados, peeled and stoned
Instructions
Bring the vinegar, water, garlic, mustard, chilli and salt to a boil in a small saucepan on high. Take off the heat and stir in the honey until dissolved. Set aside to cool to room temperature.
Cut each avocado into 8 wedges. Place in a sterilised 1 L jar. Pour over the cooled pickling liquid. Cover and refrigerate for at least 2 hours or up to 2 weeks.
Notes
Serve as a healthy snack straight from the jar, in salads (try potato/tuna/egg salads), on toast or burgers or as part of a charcuterie board.
