This is a good use for underripe avocados. Makes 1 pint jar
Ingredients
- 1 1-pint mason jar
- 1 cup white or apple cider vinegar
- ½ cup water
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 10 cilantro sprigs
- 3 garlic cloves, thinly sliced
- ½ teaspoon whole cumin seeds
- ½ jalapeno chile, cut into thin rings
- 1 tablespoon black peppercorns
- 1 large Florida avocado, underripe
Instructions
Combine vinegar, water, sugar and salt and bring to a boil, stirring to combine. Cool. In jar, place cilantro sprigs, garlic cloves, cumin seeds, jalapeno, peppercorns.
Halve, pit and peel the avocados, and cut lengthwise into ½-inch slices. Place in the jar. Pour in cooled brine and cover. Rotate the jar carefully to mix all the ingredients. Refrigerate overnight. The avocado pickles will keep in the refrigerator for up to one week.
