One moment, its rock solid; the next, its a squishy mess.
First things first, prepare the brining liquid.
This is done by boiling vinegar, water, salt, and honey until the ingredients are fully dissolved.
Once ready to serve, simply remove the avocados from the brine and enjoy.
But this depends on the state of the avocadosbeforethey were pickled.
For best results, its recommended that you pickle them just before they reach their peak ripeness.
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This helps ensure they hold their shape while they soak up the brine and maintain their vivid color.
Generally speaking, a batch made using almost-ripe avocados will last anywhere from a week to two weeks.
Meanwhile, pickled avocados from already-ripe avocados might last a few days or a week if youre lucky.
Combine the vinegar, water, salt, and honey in a medium saucepan.
Bring to a boil, stirring to dissolve salt.
Remove from heat and cool completely.
Place peppercorns, crushed red pepper, and garlic in a pint-size jar.
Cut avocado in half, lengthwise.
Remove seed and peel, keeping halves intact.
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Cut into 1/2-inch wide slices, widthwise.
Place avocado slices into prepared jar and cover with cooled brine.
Tuck rosemary sprig and lemon slice into jar.
Cover jar tightly and refrigerate for at least 6 hours.
When ready to serve, remove avocados from brine and enjoy.
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