Not-so-ripe avo pickle

A great way to use those avos that take ages to ripen. The acidity in the vinegar not only breaks down the avos but flavours them too!

Less than 30 minutes prep time 

Makes about 1 (500ml) jar

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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.

 

Browse more sides and salads recipes here.

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