Pickled Avocado

Ingredients

• 0.5 cup distilled white vinegar
• 0.5 cup water
• 1 tbsp sugar
• 2 tsp table salt
• 1 ripe but firm avocado (halved, pitted, and sliced 1/4 inch thick)

Steps

1. 1

   Combine distilled white vinegar, water, sugar, and salt in a medium bowl.

2. 2

   Whisk the mixture until the sugar and salt are completely dissolved, which should take about 30 seconds.

3. 3

   Add the sliced avocado to the brine, ensuring that the slices are fully submerged.

4. 4

   Refrigerate the bowl for at least 30 minutes or up to 2 hours.

5. 5

   Drain the brine and pat the avocado slices dry with paper towels before using to prevent them from making other ingredients soggy.

Notes

Use a relatively firm avocado for this recipe to ensure the slices hold their shape during the pickling process. Patting the avocado dry after pickling is essential if using as a burger topping to avoid a soggy bun.

Nutrition per serving

• appetizer
• condiment
• vegetarian
• vegan
• gluten-free
• pickled
• no-cook