- Combine the vinegar, water, salt and honey in a medium saucepan. Bring to a boil, stirring to dissolve salt. Remove from heat and cool completely.
- Place peppercorns, crushed red pepper and garlic in a pint-size jar.
- Cut avocado in half, lengthwise. Remove seed and peel, keeping halves intact. Cut into ½-inch wide slices, widthwise. Place avocado slices into the prepared jar and cover with cooled brine. Tuck rosemary sprig and lemon slice into the jar. Cover jar tightly and refrigerate for at least 6 hours.
- When ready to serve, remove avocados from brine, and enjoy.
Add pickled avocados to sandwiches and salads or enjoy all by themselves. They’re delicious with hummus on warm pita bread drizzled with a bit of good olive oil.
% Daily Value*: Vitamin A 6%; Vitamin C 8%; Calcium 0%; Iron 2%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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© 2020 California Avocado Commission
Recipe and photo by Chris Scheuer, The Café Sucré Farine. Recipe provided by the California Avocado Commission