As summertime rolls around enjoying a new variety of seasonal foods is always a treat. Fresh fruit that grows in the summer is cooling and refreshing. A glass of lemonade. It’s all good, enjoying the sunshine. One of the foods that I enjoy in the summer more is pickles. They can be seasoned in so many ways and specialty pickle companies will use herbs, spices, garlic and a variety of other ingredients (that some companies leave in the jar until the point of purchase) in order to deliver a delicious pickle.
These are great on salads, sandwiches and other foods. If you love pickles and other fermented foods such as pickled beets or turnips then you may love today’s recipe. Let’s add avocado to the mix. An avocado is a great creamy addition to a salad and sandwich as well. Pickles are too. If you make sandwiches are love that pickled flavor and enjoy pickles and avocado’s both you’re in for a treat.
To my surprised, I found out that you can pickle avocado! I didn’t know, or even think you could considering the texture of the avocado being creamy, it seems like it would be a difficult task or simply not work at all but it does.
You can use pickled avocado in many different ways. As a topping on your homemade organic pizza, in taco’s, burritos or any other Mexican food that you want to have a bit more of a unique flavor. Salads, raw food dishes and so much more can taste incredible with this addition.
Pickled Avocado Recipe:
What You’ll Need
1/2c organic white balsamic vinegar
1/2 cup purified water
1/2 tablespoon high quality sea salt (here)
1 tsp peppercorns
1 tsp red pepper
1 organic garlic clove
1 slice of organic lemon
1 medium organic avocado, preferably slightly under ripe and firm
1 Mason jar for storage
You could add things like lemon, rosemary, or bay leaf to your pickle brine for added flavor as well.
Instructions For Pickling The Avocado:
1. Combine the vinegar, water and salt in a medium saucepan. Bring to a boil, stirring to dissolve salt. Remove from heat and then let it cool completely.
2. Place the pepper and garlic in a pint-size jar.
3. Cut avocado in half, going lengthwise. Remove seed and peel, keeping halves intact. (very important!)
4. Cut into ½-inch wide (the best you can) slices, width wise. This will make little thin avocado squares when the length is cut into width.
5. Your jar MUST be clean and dry! If it is not boil your jar in water for a minimum of 10 minutes and allow to dry.
6. Place avocado slices into prepared jar and cover with cooled brine. Add your sliced/cubed avocado until it’s about an inch below the jar opening.
7. Place lemon slice on top. Cover jar tightly and refrigerate for at least 2 hours, or even longer depending on how long you prefer the “tang.”
After complete enjoy your pickled avocados with…. well everything that you see fit!
The Health Benefits Of Pickled Avocado:
- It tastes delicious and it’s healthy! This is a win-win for your brain and cells!
- Great for immunity and gut flora. The added garlic and spices enhance metabolism and digestion.
- Great for liver health, brain and energy capacity.
- Great source of vitamins, minerals, antioxidants, healthy fats, fiber and more!