Pickled Avocado

Written By Annalisa Jones

2 Ripe Avocados, sliced 250ml Water 150ml Raw Apple Cider Vinegar 50ml Lime Juice 2 Cloves Garlic, minced 1tbsp Sugar 1tsp Salt 1/2 tsp Chilli Flakes Fresh Coriander Leaves (optional)

Prepare the brine:

In a small saucepan, combine the water, vinegar, lime juice, sugar, salt, garlic, and chilli flakes. Bring to a gentle simmer until sugar dissolves.

Arrange the avocado slices:

Peel and place avocado slices into a clean mason jar, layering with cilantro leaves if desired.

Pour the brine:

Pour the cooled brine over the avocados, ensuring they're fully submerged.

Seal and refrigerate:

Close the jar tightly and refrigerate for at least 2 hours, preferably overnight, to let the flavours meld.

Enjoy these tangy, flavourful pickled avocados as a topping or as a side dish.

JB

ingredients

  • Avocado

  • Water

  • Apple Cider Vinegar

  • Lime Juice

  • Garlic

  • Sugar

  • Salt

  • Chilli Flakes

  • Coriander Leaves

Annalisa Jones
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