How To Make Pickled Avocados

You heard it right! Pickled Avocados! AND THEY ARE DELICIOUS!

Living in the PNW there is no shortage of wonderful foods to try. With the famous Pike’s Place Market, fresh seafood, and locally grown everything, this place has a never ending list of interesting things to try. Recently I had a piece of pickled avocado on a street taco in Seattle.

…IT WAS AHHHH-MAZING! I bought another taco just for the avocado.

I made a note of the experience in my “Sparkle Book” (brainstorm notebook) as something to attempt making for Sparkling Charm. Well, I got on it like blue bonnet because I could not stop thinking about them. I have decided the recipe is ready to share with you.

If you are an avocado lover you must give these a try.

This recipe is dedicated to the lovely Carla Bullimore. My dear friend and summer pickling buddy.

How To Make Pickled Avocados

Ingredients

2 medium avocados, just ripe but not soft
1 small white onion
2 cups white vinegar
1/2 cup water
4 tablespoons sugar
1 tablespoon kosher salt
4 tablespoons pickling spice

Directions

Combine the vinegar, water, sugar, salt, and pickling spice in a small saucepan and bring to a boil. Stir to dissolve the salt and sugar. Remove the pan from the heat and let the mixture cool to room temperature.

Halve, pit, and peel the avocados, then cut them into 1/4″ thick slices.

Peel and slice the onion into 1/4″ thick wedges.

Place the avocado and onion slices into a pint-size glass jar.

Pour the cooled brine into the jar and cover.

Gently turn the jar upside down and then upright again to distribute the brine evenly.

Refrigerate for 2 hours.

The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 1 week.