I’ve posted about Ranch Pickles, and then Ranch Pickles With Jalapeño; now, I have taken the next logical step…
I’ve sliced a fresh avocado and poured the excess juice from my Ranch Pickles With Jalapeño jar over to cover, then stashed it in the fridge for an hour or so.
Pretty frikkin’ nice avocado slices, perfect for our tacos that night, and the leftovers work a treat on sammiches and crackers, and will last for a couple of days!
INGREDIENTS
•Avocado
•Ranch Pickle Juice*
*If you don’t care to click the links to make the Ranch Pickles (with or without jalapeños), the method is wicked simple; Combine a jar of sliced pickles (I like Famous Dave’s Sweet ‘n Spicy), with a bottle of pickled jalapeño slices in a large jar, then add a packet of ranch dressing mix. Close the jar and shake to blend. Stash in the fridge for a few hours (I like to let them rest overnight), then serve.
As you use up the pickles, hold on to that juice! Quarter and peel some avocados, then pour the extra juice over to cover in a bowl.
Cover and let rest in the fridge for an hour.
You are good to go.