Best with Not Ripe ÉVO® Hass Avocado
Firm avocados hold their shape in acid, making them ideal for quick pickling. The result is a tangy, crisp condiment that works brilliantly in tacos, salads and grain bowls.
What You’ll Need
- 2 not ripe ÉVO® Hass avocados
- 120 ml (½ cup) white or apple cider vinegar
- 60 ml (¼ cup) water
- 2 tbsp sugar
- 1 tsp fine sea salt
- 1 garlic clove, thinly sliced
- ½ tsp black peppercorns
- Optional: 1 small dried chilli or ½ tsp chilli flakes
How to Make It
- In a small saucepan, combine vinegar, water, sugar, salt, garlic, peppercorns and chilli. Warm over low heat, stirring until sugar and salt dissolve. Do not boil.
- Cut avocados into even wedges (about 1 cm thick) and place in a clean, non-reactive container.
- Pour the warm pickling liquid over the avocado wedges, ensuring they are fully submerged.
- Cover and refrigerate for at least 2 hours before using.
- Store in the fridge for up to 1 week. Drain before serving.
Tips & Variations
- Add thin slices of red onion or radish to the jar for extra crunch.
- Use pickled avocado in fish tacos, ceviche-style bowls or on top of crispy skin salmon.
- For a sweeter profile, increase sugar to 3 tbsp and add a strip of orange zest.
Good for You
Pickling adds brightness without extra fat, while the avocado contributes fibre, potassium and heart-healthy fats. This is a clever way to extend the life of firm fruit and add a punchy element to everyday meals.