2avocadosmedium size, pick ones that are not ripe if possible!
1cupdistilled white vinegarcan substitute apple cider vinegar or other types of vinegar in a pinch
1teaspoonred pepper flakesoptional, for heat
Slice your avocados into thin strips. I typically shoot for about 4 slices per avocado half, so you should end up with 15-16 slices
In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with ¼ cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
Place the red pepper flakes and the garlic cloves in a jar with an airtight lid. Then place the avocado slices in the jar and then pour the pickling liquid over the avocados. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your avocado pickles!
You'll want extra-firm avocados, so I prefer try to pick ones that are a bit (or very) under-ripe. This way, they won't get mushy when you pickle them.
You can use monkfruit granules instead of sugar, but I've found that leaving out sugar makes the end result super briny and salty, versus being more balanced.
I've also added herbs like parsley or cilantro to the jar to give an additional flavor boost, but it works great without any of that!
You have to refrigerate these since they're a quick pickled recipe. I suggest chilling for at least 30 minutes, but ideally 1-3 hours really brings out the flavors the best. They last around 2 weeks when you pickle them under-ripe, but could be a bit quicker if you use already ripe avocados. Watch for when they get too mushy and disintegrate - that's a sign that it's past shelf life.