Pickled Avocado Recipe - California Avocados

HomeRecipesOtherBlogger RecipesLemon, Garlic & Rosemary Pickled Avocados

Total Time: 5 min

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Cook Time: 5 min

Nutrition Facts

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Nutrition information
per serving

Calories 120

Total Fat 9g

Saturated Fat 1.5g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 0mg

Sodium 125mg

Total Carbs 15g

Dietary Fiber 4g

Total Sugars 8g

Protein 1g

Potassium 320mg

Vitamin A 292 (IU); Vitamin C 7 mg; Calcium 20 mg; Iron 0.5 mg; Vitamin D 0 (IU); Folate 53 mcg; Omega 3 Fatty Acid 0.79 g

% Daily Value*: Vitamin A 6%; Vitamin C 10%; Calcium 2%; Iron 2%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Homemade pickled avocados are a uniquely delicious treat for snacks, on sandwiches and entrees. Learn more about pickling avocados.

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Serves: 4

Ingredients
Instructions

1/2 cup white balsamic vinegar 2/3 cup water 1/2 Tbsp. kosher salt 1 Tbsp. honey 1 1/2 tsp. peppercorns 1 1/2 tsp. dried crushed red pepper 4 cloves garlic, peeled and thinly sliced 1 firm, ripe, Fresh California Avocados, (quite firm, squeeze the avocado gently in the palm of your hand; you want only the slightest bit of "give") 1 (2-inch) sprig rosemary 1 very thin slices fresh lemon, halved

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.
Place peppercorns, crushed red pepper and garlic in a pint-size jar.
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.
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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.