I have been making pickled avocado for a while now, tt is a great way of adding a little sumpin’ sumpin’ to your appetizer board or salad, and I was planning on using this batch as a topping on a French Taco Salad.
Then…
I got to thinking about my pickle hack, where I stir a tablespoon (or packet) of ranch dressing mix into the brine of a jar of pickles (regular, chips, even jalapeño) and toss ’em well in the jar to mix. Tasty!
“Why not try this with my avocados?”
Good move.
INGREDIENTS
•1 cup white vinegar or rice wine vinegar
•1 cup water
•1/2 cup sugar
•1 tbsp kosher salt
•1.2 tsp whole black peppercorns
•1/2 tsp red pepper flakes
•1 tbsp (or 1 packet) ranch dressing mix
•1 or 2 firm avocados
Note: I used seasoned rice vinegar.
Stir the vinegar, water, sugar, salt, and peppercorns and flakes together in a pot over medium heat until the sugar and salt have dissolved and you have a clear brine.
Remove from the heat and set aside to cool for thirty minutes or so.
Whisk the ranch dressing mix into the brine.
Peel the avocado(s), remove the pit(s), and slice. Place in a bowl and pour the brine over to cover (I really think that this amount works best with one avocado, but you do what you like).
Cover tightly and stash in the fridge for at least two hours before serving.
Note: the pickled avocado will keep in the fridge for about one week.
My avocado was just a bit on the soft side, so these pickles would work a treat spread on a cracker, enjoyed as is, or…
Used as one of the toppings of a fine taco salad, with ground turkey, onion, garlic, black beans, French dressing, assorted lettuces, cheese, and slightly crushed tortilla chips for a bit of crunch.
Pretty.
And pretty darned healthy, I think.