Lemon, Garlic & Rosemary Pickled Avocados

1. Combine the vinegar, water, salt and honey in a medium saucepan. Bring to a boil, stirring to dissolve salt. Remove from heat and cool completely.
2. Place peppercorns, crushed red pepper and garlic in a pint-size jar.
3. Cut avocado in half, lengthwise. Remove seed and peel, keeping halves intact. Cut into ½-inch wide slices, widthwise. Place avocado slices into prepared jar and cover with cooled brine. Tuck rosemary sprig and lemon slice into jar. Cover jar tightly and refrigerate for at least 6 hours.
4. When ready to serve, remove avocados from brine and enjoy.

Serving Suggestion: Add pickled avocados to sandwiches and salads or enjoy all by themselves. They’re delicious with hummus on warm pita bread drizzled with a bit of good olive oil.