Pickled Avocado
By Annie PetitoPublished on November 12, 2019
Time
10 minutes, plus 30 minutes chilling
Yield
Serves 4
Ingredients
½ cup distilled white vinegar ½ cup water 1 tablespoon sugar 2 teaspoons table salt 1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
Before You Begin
Use a relatively firm avocado for this recipe.
Instructions
- Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat dry before using.
Time
10 minutes, plus 30 minutes chillingYield
Serves 4Ingredients
½ cup distilled white vinegar
½ cup water
1 tablespoon sugar
2 teaspoons table salt
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
Ingredients
½ cup distilled white vinegar
½ cup water
1 tablespoon sugar
2 teaspoons table salt
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
Ingredients
½ cup distilled white vinegar
½ cup water
1 tablespoon sugar
2 teaspoons table salt
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
Why This Recipe Works
For a creamy topping that also contributes tang, we pickled an unlikely candidate: avocado. Whisking together white vinegar, water, salt, and sugar created a tangy yet clean-tasting mixture to season the avocado. Using a ripe-but-firm avocado ensured that it wouldn't be too soft to slice for pickling. Patting the avocado dry after pickling ensured that it didn't sog out the burger when added on top.
Before You Begin
Use a relatively firm avocado for this recipe.
Instructions
- Combine vinegar, water, sugar, and salt in medium bowl and whisk until sugar and salt are dissolved, about 30 seconds. Add avocado (avocado should be submerged) and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat dry before using.
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