Avocado Pickles (with healthier pickling liquid)

If you haven’t heard of or tried avocado pickles yet, you’re in for a treat!

Growing up in California, avocados are one of my favorite foods to incorporate in my cooking.

However, avocados are more versatile than we think. You can fry them, grill them and you can definitely pickle them!  

The cool thing about pickling as you can pickle so many things and it’s actually incredibly easy to do. 

Unlike other fruits or vegetables, avocado doesn’t take long to pickle but can keep in the fridge for a good week or two keeping the same flavor.

I love the combination of the creaminess the avocado provides with the zingy tang of the pickling liquid.

Not only is this recipe unique in that you don’t see too many avocado pickles out there, but the pickling liquid is not like most.

Do I use regular avocados?

For this avocado pickle recipe, try to use underripe avocados if you can, this will allow them to keep their shape and stay firm.  

If you use ripe or overripe avocados, it will start work but it will change the texture.  

When using underripe avocados, use a sharp knife to slice them open and use thumb to firmly press on the back of the seed to remove it.  Peel the skin off before slicing.

What makes this pickling liquid unique?

I used healthier ingredients and that paired wonderfully with the unique flavors from the fresh cilantro, chili and peppercorns. Most pickling liquids are used with regular processed sugar and white vinegar.

I love pickles but always wish the store bought ones had an option that used unrefined sugar.

I set out to do so in this recipe and it worked great! I used coconut sugar for the sweetener and apple cider vinegar in place of white vinegar, both containing great health benefits as well as incredible earthy flavors that complimented the avocado.

However, if you want to use cane sugar or white vinegar in this recipe it will work great too! Any extra pickling liquid can also be used to pickle anything else you have in mind or make an extra batch of avocado pickles! 

Avocado Pickles (with healthier brining liquid)

 

Save Print

Avocado pickles have the best of both worlds, the creaminess from the fat of the avocado and a zingy tang of a pickling brine. They're delicious in place of pickles or avocado in so many recipes!

Author: Justine Colbert

Recipe type: vegan

Ingredients

• For the pickling liquid:
• 1 cup water
• 1 cup ACV
• ¼ cup coconut sugar
• 3 tsp sea salt
• To the jar:
• 2 underripe avocado, sliced into long ½ in” pieces
• 2 garlic cloves
• Small handful Cilantro (with the stems)
• ¼ tsp chili flakes
• 2 tsp peppercorns

Instructions

1. To a pot, bring the pickling ingredients to a boil and stir for several minutes until sugar dissolves. Remove from the stove and allow to cool for 15-20 mins.
2. Into a mason jar, add in your garlic, peppercorns, chili flakes and cilantro. Then add in your avocado slices.
3. Pour your brining liquid into the jar to cover your avocados.
4. Place the lid on the jar and store in the refrigerator for at least 4 hours or overnight before eating. Put on sandwiches, salads, tacos and more!

3.5.3251

Comment below if you made these avocado pickles and be sure to tag me on Instagram @justinecooksvegan so I can see your creation and repost! Enjoy!

Roasted Potato Salad with Creamy Maple Mustard Dressing

Elevate your typical potato salad with delicious roasted potato salad, with cucumber, red onion, celery, fresh herbs of dill and cilantro paired with the most finger licking good creamy maple mustard dressing!

Check out this recipe

Delicious Vegan Buffalo Cauliflower Tacos!

Baked vegan buffalo cauliflower wings, made entirely gluten free! Crispy on the outside but tender on the inside. Paired with a delectable cilantro ranch sauce in gluten free, grain free tortillas!

Check out this recipe

Rainbow Quinoa Salad with Creamy Lemon Dressing

Check out this recipe