The balance of vinegar, citrus zest, and warming spices creates a delightful infusion of flavours that works beautifully on toast, in grain bowls, or as a snack on its own.
Who knew avocados could be this good? This quick pickling method transforms avocados into a tangy, flavour-packed delight that complements a variety of dishes. The unique blend of spices and vinegar enhances their natural creaminess, making them an excellent addition to salads, tacos, and more.
Here are some creative twists to elevate your pickled avocado recipe:
Flavour Variations:
- Tropical Touch:
- Replace lime zest with orange or pineapple zest.
- Add a few thin slices of fresh ginger for a zesty kick.
- Herb Infusion:
- Swap cilantro with fresh dill, basil, or parsley for a different herbal note.
- Include a bay leaf in the pickling liquid for a subtle, aromatic flavour.
- Spicy Upgrade:
- Use sliced jalapeños or habaneros for a fiery kick.
- Add a pinch of red pepper flakes to the pickling brine.
- Smoky Surprise:
- Incorporate a splash of smoked paprika or a dash of liquid smoke into the pickling brine.
- Texture Tweaks:
- Incorporate a splash of smoked paprika or a dash of liquid smoke into the pickling brine.
Texture Tweaks
Crunchy Avocado Pickle
- Add thinly sliced red onions or radishes to the jar for an additional crunch.
Creamy Variation:
- Mash the pickled avocados and use them as a tangy spread or topping for toast.
Serving Ideas
Fusion Tacos:
- Pair the pickled avocado slices with grilled fish or chicken in tacos for a burst of flavour.
Avocado Pickle Salsa:
- Chop the pickled avocados finely and mix with diced tomatoes, onions, and fresh cilantro.
Refreshing Appetizer:
- Serve the pickled avocado slices on crostini with cream cheese or ricotta.
The Ultimate Pickled Avocados
A Game-Changer for Your Meals. This easy pickled avocado recipe brings together the richness of avocados with the bold flavours of vinegar, lime, and spices.
Ingredients
- ½ cup distilled white vinegar Distilled vinegar, also known as white or spirit vinegar, is a clear, colorless solution made by fermenting grain alcohol (ethanol) to produce acetic acid, which is then diluted with water.
- 1 tbsp salt
- 1 tbsp sweetener or sugar
- ½ tsp whole coiander seeds
- ½ tsp cumin seeds
- 2 almost ripe avocados or 4 smaller avocados
- 6 fresh cilantro (coriander) Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds
- 1 clove garlic, thinly sliced
- 1 chilli stemmed, seeded, sliced (optional)
- zest of 1 lime removed with a vegetable peeler
Instructions
- Combine the vinegar, salt, sugar, coriander seeds, cumin seeds, and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sweetener. Remove the pan from the heat and let it cool to room temperature.
- Halve, pit, and peel the avocados, then cut them into thick slices. Place the avocado slices in a glass jar along with the cilantro sprigs, garlic, chilli (if using), and lime zest.
- Pour the cooled vinegar mixture into the jar and cover. Gently turn the jar upside down and rotate it to mix the aromatics and avocado mixture evenly. Refrigerate for at least 2 hours.
The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 2 weeks.
