Pickled avocados, onions, garlic and chiles make a great addition to your charcuterie board or the perfect topper for any dish or in place of your favorite salsa. The added benefit of this pickled treat is it provides an excellent source of vitamin C (50% DV).
Quick Pickled California Avocados
Nutritional Highlights (per serving)
|1 1/2||cups||unseasoned rice wine vinegar|
|2||shallots, thinly sliced|
|2||Fresno chiles, thinly sliced|
|2||cloves garlic, smashed and peeled|
|2||slightly underripe California Avocados, peeled, seeded and sliced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Add vinegar, water, sugar and salt to a medium saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar and salt.
- Place sliced shallots, chiles and garlic in a medium bowl, then cover with the hot pickling liquid.
- Let cool to room temperature (about 1 hour).
- Add sliced avocados to the pickling liquid, cover the bowl and let chill in the fridge for 4 hours before eating. Store pickles up to 3 days in the fridge.
Serving Suggestion: Serve as part of your charcuterie board or atop your favorite protein.
Beverage Pairing: Cabernet Sauvignon or Sauvignon Blanc.
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.
Vitamin A 19 mcg; Vitamin C 44 mg; Calcium 25 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 110 mcg; Omega 3 Fatty Acid 0.14 g
% Daily Value*: Vitamin A 2%; Vitamin C 50%; Calcium 2%; Iron 6 %; Vitamin D 0%