Homemade pickled avocados are a uniquely delicious treat for snacks, on sandwiches and entrees. Learn more about pickling avocados.
Lemon, Garlic & Rosemary Pickled Avocados
Total Time: 5 min
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%
Ingredients1/2 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.
Did You Know?
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados