Pickled Avo
Where creamy meets tangy perfection.
Makes: 1 L jar
Preparation time: 15 minutes + refrigeration
Cooking time: 5 minutes
Ingredients:
- 250 ml (1 cup) apple cider vinegar
- 250 ml (1 cup) water
- 3 garlic cloves, peeled
- 10 ml (2 tsp) yellow mustard seeds
- 2.5 ml (½ tsp) dried chilli flakes
- 15 ml (1 tbsp) salt
- 45 ml (3 tbsp) honey
- 2 firm avocados, peeled and stoned
How To Make Pickled Avo
- Bring the vinegar, water, garlic, mustard, chilli and salt to a boil in a small saucepan on high. Take off the heat and stir in the honey until dissolved. Set aside to cool to room temperature.
- Cut each avocado into 8 wedges. Place in a sterilised 1 L jar. Pour over the cooled pickling liquid. Cover and refrigerate for at least 2 hours or up to 2 weeks.
Chefs Tip: Serve as a healthy snack straight from the jar, in salads (try potato/tuna/egg salads), on toast or burgers or as part of a charcuterie board.