Pickled Avocado
Annie Petito published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by sharkamonkey on SeeMeCook
Steeping avocado slices in a quick brine makes for a creamy, tangy burger topping.
- Time
- 40 minutes
- Equipment
- No cooking needed
- Good for
- Snacks
- Cuisine
- American
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 120 g
- 13 g
- 12 g
- 150 g
Weights are estimates. Together, the ingredients weigh about 415 g before cooking, which is about 105 g per serving.
Steps
Combine distilled white vinegar, water, sugar, and salt in a medium bowl.
Whisk the mixture until the sugar and salt are completely dissolved, which should take about 30 seconds.
Add the sliced avocado to the brine, ensuring that the slices are fully submerged.
Refrigerate the bowl for at least 30 minutes or up to 2 hours.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 78
- Protein
- 1 g
- Carbs
- 7 g
- Fat
- 6 g
- Fiber
- 3 g
Where the calories come from
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