Don’t Let Another Avocado Go Bad—Try Pickling Them Instead!

Don’t let another avocado go to waste—pickling them is a fantastic way to preserve their creamy texture and add a tangy twist to your meals. Here’s how to pickle avocados:

Start by cutting your avocados in half, removing the pit, and scooping out the flesh. Slice the avocado into wedges or chunks, depending on your preference.

In a small saucepan, combine vinegar (apple cider or white vinegar), water, salt, and a sweetener like sugar or honey to balance the acidity.

Bring the mixture to a simmer, stirring to dissolve the salt and sugar. You can also add spices such as garlic, chili flakes, or peppercorns for an extra kick.

Place the avocado pieces in a clean jar or container, then pour the brine over them, ensuring the avocados are fully submerged.

Seal the jar and refrigerate it for at least 12-24 hours. The longer they sit, the more intense the flavor.

Once pickled, your avocados will have a tangy, zesty flavor that pairs perfectly with tacos, sandwiches, salads, or even as a snack on their own. Pickled avocados are a great way to use up ripe avocados and add a unique twist to your dishes!

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