Our avocado love knows no bounds, and we thought we knew every way in the world to eat them. But we’ve been living a lie. Turns out, there are avocado pickles, you guys. The folks at California Avocados just taught us how to make them, and they’re glorious.
What you need: 2 firm avocados, a mason jar, ½ cup white balsamic vinegar, 2/3 cup water, ½ teaspoon kosher salt, ½ teaspoon whole peppercorns, 1 tablespoon honey, 4 cloves garlic, 1 lemon slice, 1 rosemary sprig and crushed red pepper to taste.
What you do: Cut the avocado in half, remove the pit and peel off the skin. Slice the halves into ½-inch-wide slices. Combine the other ingredients in a medium saucepan, stirring as the mixture comes to a boil. Let the brine cool completely, then pop the avocados into a mason jar and pour the liquid on top.
How to eat 'em: Add your new favorite food on sandwiches and salads for a tangy kick or just eat it plain, drizzled with olive oil—the opportunities are endless. Avo pickles keep in the fridge for about three days, but something tells us you’ll eat them before then anyway.