Got 2 extra large Avocado pears, and decided to pickle them to make them last longer, delicious.
Use avocados that are not quite ripe in this recipe; pickling softens them.
Recipe is Low Cholesterol
½ cup distilled white or cider vinegar
1 tablespoon kosher salt
1 tablespoon whole yellow mustard seeds
1 teaspoon sugar
½ teaspoon black peppercorns
1 medium chile de arbol, optional
1-2 very firm avocados, sliced
Whisk together vinegar, ½ cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.
Photo: Carolyn Ann Dewrance