We love a condiment recipe that can quench our cravings in minutes. Just spread a piece of these pickled avocados on a thick slice of bread, and you’re in snacking paradise! They also taste great on top of a green salad or mixed with eggs, or in sandwiches. Don’t skip the red onions; they add a serious crunch to the soft avocados.
Photo credit: © Eatwell101.com
Ingredients list for the Pickled Avocados recipe
- 3 medium avocados
- A dozen small red onions, peeled (optional)
- 1 cup (240ml) white vinegar
- 1 cup (240ml) water
- Honey, to taste
- Peppercorns, to taste
- Chili peppers, to taste
- 1 tablespoon sea salt, or kosher salt
Photo credit: © Eatwell101.com
Direction
1. Cut the avocados in half, remove the pits, and then carefully peel away the skin. Cut the avocado flesh into chunks and arrange in a clean glass jar along with the onion and red chili pepper.
2. Combine the white vinegar, water, and salt in a medium saucepan and bring to a boil.
3. Pour the brine over the avocados and onion in the jar. Add a few peppercorns and gently screw the lid onto the jar.
4. Let the jar sit until it has cooled down. Refrigerate overnight before eating to let the flavors meld. Keep tightly sealed in the refrigerator for up to two weeks.
Photo credit: © Eatwell101.com
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Pickled Avocado
One of the most delicious condiments you can have stashed in your fridge.
Ingredients
- 3 medium avocados
- A dozen small red onions, peeled (optional)
- 1 cup (240ml) white vinegar
- 1 cup (240ml) water
- Honey, to taste
- Peppercorns, to taste
- Chili peppers, to taste
- 1 tablespoon sea salt, or kosher salt
Instructions
- Cut the avocados in half, remove the pits, and then carefully peel away the skin. Cut the avocado flesh into chunks and arrange in a clean glass jar along with the onion and red chili pepper.
- Combine the white vinegar, water, and salt in a medium saucepan and bring to a boil.
- Pour the brine over the avocados and onion in the jar. Add a few peppercorns and gently screw the lid onto the jar.
- Let the jar sit until it has cooled down. Refrigerate overnight before eating to let the flavors meld. Keep tightly sealed in the refrigerator for up to two weeks.
Nutrition
Nutrition information for this recipe.
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