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Avocado Pickles.

You can cook Avocado Pickles using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients of Avocado Pickles

  1. It’s 2 of large Hass type avocados firm, not soft (just before ripe).
  2. Prepare of brine.
  3. You need 1 cup of vinegar (apple cider or white).
  4. You need 1 cup of water.
  5. Prepare 1 tablespoon of kosher salt.
  6. It’s 1-3 tablespoons of sugar.
  7. You need 1 tablespoon of yellow mustard seeds.
  8. You need 1 teaspoon of black peppercorns.
  9. It’s 1/2 teaspoon of red pepper flakes (optional).
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Avocado Pickles instructions

  1. Mix all brine ingredients in a small saucepan. I use a dried chili for a little heat instead of pepper flakes (optional). Also first time making, use 3 tablespoons sugar. I like 1 tablespoon myself..
  2. Heat to a simmer, stir constantly until salt and sugar is dissolved. Simmer for 5-10 minutes..
  3. Turn off heat, set aside to cool, about 20 minutes..
  4. Slice the avocados, thin, put in a jar (I'm using an old pickle jar here). If you were going to use only for salads, cube instead. Slices are better for right out of the jar and sandwiches..
  5. Pour cooled brine in jar to cover sliced avocados. If some is not covered, they will turn that brownish, grayish color, but still taste fine..
  6. Refridgerate​ for 3 hours (yes, hours, not days). Should remain good for 1 month. Never had one last that long before they were gone. This picture is the next day..
  7. Instead of mustard seeds, you can also try, Garlic cloves, Coriander seeds Caraway seeds Fresh herbs like dill, fresh chili, like habaneros​..
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