Have you ever had pickled avocado? Do I sound crazy? I know, I might. But seriously, this recipe is going to change your life. If you’ve ever bought avocados on a whim, and need to figure out how to stop them from going bad, or simple just love pickling things, these avocado pickles are going to delight you. Read on!
The post contains helpful tips and tricks to make sure you’re successful in your first attempt. But if you’re in a rush, please use the link above to jump to the recipe card at the end!
- 💭 Why you’ll love this recipe
- 📋 Ingredients and notes
- 📖 Step-by-step instructions
- 🍴 Serving and storage suggestions
- 📖 Recipe
- 💬 Comments
If you’ve found yourself asking, what to do with lots of avocados, or how to preserve them for longer, this is the post for you. We’re all used to quick pickled onions and pickled jalapenos, but pickled avocados are about to become the rage.
💭 Why you’ll love this recipe
- It’s better than the sum of its parts: Pickles are delightful, avocados are delightful, and when you put them together, avocado pickles? They’re insanely delicious.
- Comes together in 15 minutes: You’ll need to invest just 15 minutes of your time (and well, three hours of chill time, but that doesn’t count right?)
- Super versatile topper for everything: Other than eating it straight out of the jar, I use these as toppers for everything – tacos, sandwiches, the sky is your limit.
📋 Ingredients and notes
You’ll need 2-3 under-ripe avocados, a cup of distilled white vinegar, sugar, salt, garlic cloves, red pepper flakes and water. You’ll want to pick extra-firm, ideally under-ripe avocados for this recipe versus softer, more ripe ones.
Notes and Variations
- Use under-ripe avocados: I suggest using avocados that are still a bit firm for this recipe, since they tend to soften over time in the pickling liquid.
- Swap out sugar: The sweet component is critical for pickling, but you can replace with monkfruit granules if you don’t use sugar
- Add herbs: I’ve also added herbs like parsley or cilantro to the jar to give an additional flavor boost, but it works great without any of that!
📖 Step-by-step instructions
Slice the avocados into thin strips
I typically try to get this to around 4 slices per avocado half – not too thick, not too thin.
Prepare liquid and pickle in jar
Heat liquids along with salt and sugar to dissolve them. Then, add garlic cloves and red pepper flakes to a jar. Add avocado slices. Then pour the pickling liquid over the avocado slices. Allow to cool down, then place in fridge for at least 30 minutes, ideally 2-3 hours.
🍴 Serving and storage suggestions
You can eat these pickles from the fridge for up to 2 or 3 weeks, depending on how ripe the avocados were when you pickled them. If you notice that the avocados are super mushy, or started to complete disintegrate, it might be past it’s shelf life. I often find that I finish these avocado pickles long before they reach their shelf life, so you’re good to go.
If you’re wondering where to use these avocado pickles, check out some of these ideas:
- Honestly, just eat them out of the jar – guilty as charged!
- Add instead of regular avocados to any taco (like favorite gochujang cauliflower tacos)
- Add to any sandwiches as a great briny, pickle element!
If you try this recipe, please consider leaving a comment and a star rating. Don’t forget to tag #urbanfarmie on Instagram or @urbanfarmie on Pinterest!