Today's Tasty Pick: Pickled Avocado

Hello my wonderful family!

I hope everyone in this house is doing great today, because wow… you are about to be in for a very interesting week.

Now that I, the chairperson of our Daily Household Meetings, have officially arrived, we can finally begin. But before we jump into today’s agenda, I have an important announcement to make. Don’t panic, am not leaving you guys. It’s simply about… avocados. Yes, avocados!

Starting today and throughout the rest of the week, we are going on a little food adventure with avocados. We will be trying out different avocado recipes and discovering just how many tasty things this little green fruit can do. And while we are enjoying these recipes, we will also explore some of the benefits of avocados, so you will know there’s a good reason behind all this green goodness.

Now, I know some people in this house may not be the biggest fans of avocados—and that’s perfectly okay. But this week is all about trying something new. Who knows? One of these recipes might just surprise you.

Alright then, enough talking. Let me show you which avocado recipe we are making today, and I will walk you through it step by step.

How to make Pickled Avocado

Makes: 1 L jar
Preparation time: 15 minutes + refrigeration
Cooking time: 5 minutes

Ingredients:

250 ml (1 cup) apple cider vinegar
250 ml (1 cup) water
3 garlic cloves, peeled
10 ml (2 tsp) yellow mustard seeds
2.5 ml (½ tsp) dried chilli flakes
15 ml (1 tbsp) salt
45 ml (3 tbsp) honey
2 firm avocados, peeled and stoned

Method:

Bring the vinegar, water, garlic, mustard, chilli and salt to a boil in a small saucepan on high. Take off the heat and stir in the honey until dissolved. Set aside to cool to room temperature.
Cut each avocado into 8 wedges. Place in a sterilised 1 L jar. Pour over the cooled pickling liquid. Cover and refrigerate for at least 2 hours or up to 2 weeks.

Tip: Serve as a healthy snack straight from the jar, in salads (try potato/tuna/egg salads), on toast or burgers or as part of a charcuterie board.

*The image and recipe were supplied by The South African Avocado Growers’ Association

HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Monday Crunchy Stuffed Potato Boats