Lemon, Garlic & Rosemary Pickled Avocados

Serves: 4


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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.