Avocado Pickles
Makes 1 pint
A great way to take advantage of sales on avocados when in season without worrying they will go “bad” before you can use them up!
INGREDIENTS
1-2 very firm avocados, sliced (pickling will soften them)
½ cup distilled white or cider vinegar
½ cup water
1 TBSP kosher salt
1 TBSP whole yellow mustard seeds
1 tsp sugar
½ teaspoon black peppercorns
1 medium chile de arbol or other kind of hot pepper, with maybe a few red pepper flakes (optional) OR you can use fresh dill to make dill pickles as mine are pictured here
INSTRUCTIONS
1. Whisk together vinegar, water, salt, mustard seeds, sugar, peppercorns, and chile de arbol (or fresh dill), if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
2. Place avocado slices in a pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.
#lowcarbjc