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Avocado Pickle

This recipe won't be especially useful to most people, but we happen to have an outstanding avocado tree and during years when we get fruit, there is quite a lot. If only I would remember to write down where I get recipes. This is very nice and keeps well in the refrigerator.

What you need

  1. 1 - 2 large, just firm ripe (not overripe) avocados (mine are bacon, haas would work)
  2. 1/2 cup white vinegar
  3. 2/3 cup water
  4. 1 1/2 tsp (1 Tbl) kosher salt
  5. 1 Tablespoon agave syrup
  6. 4 cloves garlic, sliced
  7. 1 thin slice home grown lemon
  8. Optional: any combination black peppercorns, crushed pepper flakes, rosemary sprig or other herb

How to make it

  1. Combine vinegar, water, agave, salt and garlic in a saucepan, bring to a boil to dissolve salt, cool completely
  2. Place spices and garlic into a 1 pint sterilized jar
  3. Add peeled and cubed avocado along with lemon and herb sprig
  4. Cover with brine, top with sterilized lid and place in refrigerator
  5. Can be used after chilling overnight, but keeps well for a while

This doesn't last long here, but I suspect it would keep well for a month refrigerated.

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