Week 18: Pickled Avocado

They said it couldn’t be done but let me be the one to tell you – avocados can, in fact, be pickled. That being said, these were a more interesting experiment. In the spirit of Cinco de Mayo, I wanted to pickle something festive but pickled avocados may not have been the right call. Strange, mushy and to be honest, a possible waste of 4 perfectly good avocados.

However, no experiment is a true failure so maybe some people will find this to their liking. Other variations could be to add some herbage (cilantro seems like a no-brainer) or maybe a little lime juice for pizzazz. Happy Cinco de Mayo, avo-look at this pickled avocado recipe…

Pickled Avocado Recipe

Makes 2 pints


Pretty straightforward…
  • 1 cup water
  • 1 cup white vinegar
  • 2 tbsp kosher salt
  • 4 medium-sized avocado


  • Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.


  • Slice and peel avocado; cut into chunks.


  • Feel jars with cubed avocados.


  • Pour brine over avocado.


  • Recommended use: I don’t really know…I would need to make these again.

Leave a Reply