Not-so-ripe avo pickle

Ingredients

• 1 cup (250ml) each white balsamic vinegar and water
• Juice (60ml) of 2 limes
• 1 Tbsp (15ml) each salt and yellow mustard seeds
• 1 tsp (5ml) each sugar and peppercorns
• 1 thinly sliced jalapeño pepper 
• 2 firm avocados, sliced
• 1 cup (250ml) cherry tomatoes, halved

To serve:

• Nachos, poached eggs on wholegrain toast, or with grilled halloumi, tomato and sliced chilli.

Method:

1. Pour all the ingredients except the avo and tomatoes into a pot over medium heat.
2. Stir until sugar and salt dissolves. 
3. Remove from heat and cool to room temperature. 
4. Place avocados and cherry tomatoes in a jar and top with pickling liquid. 
5. Refrigerate for 2-3 hours (or up to a week).
6. Serve with nachos, poached eggs on wholegrain toast or with grilled halloumi, tomato and sliced chilli.

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