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Unique and fun, these Pickled Avocados are delicious, seasoned with lemon, garlic and rosemary.
Peter Piper picked a peck of pickled ... AVOCADOS!? Pickled avocados? You heard it right- they're unique and fun for an an appetizer, but they also make a fabulous light lunch served with warm pitas, hummus, tomatoes and any other fresh veggies/herbs that suit your fancy.
One thing I really love about these pickled avocados is they DON'T DISCOLOR like avocados generally do, shortly after being cut open. Which means you can serve a delicious avocado appetizer without any worries about it losing it's lovely green appearance. How cool is that?
This Pickled California Avocados w/ Lemon, Garlic & Rosemary recipe is another project we've been working on for The California Avocado Commission. They had an idea for pickled avocados and gave me free reign in the creation process. It took awhile to get it just right; I played around with the type and amount of vinegar and herbs/spices, the pickling technique and duration and the avocados themselves.
I found out through trial and error that results were not optimum with avocados that were too ripe. In fact this recipe works best with fruit that's barely ripe. There should be only the slightest "give" when the avocado is gently squeezed. Be picky when you choose your avocados for pickling; too soft and the final product will be soft and mushy, too firm without that "slight give", and the avocado will be impossible to peel. There will be some softening that takes place during the pickling process, so don't worry that the pickled avocados will be hard.
You can slice or dice avocados any way you want for this recipe. I've sliced them thin and used them for a delicious sandwich topper and in thick wedges, almost like pickles. They can be cut in smaller wedges or cubes and threaded on skewers with cherry tomatoes and/or other fresh veggies for a delightful appetizer. Sometimes I drizzle the skewered veggies with a bit of olive oil and chopped fresh herbs.
Oh, and speaking of other veggies, almost anything can be pickled in this same brine. I've pickled cooked potatoes, cherry tomatoes and zucchini, but you could also use asparagus spears, green beans, summer squash ............... you name it! As I mentioned earlier; a fun lunch, at home or to take to work (remember, no worry about the avocados turning brown) is pickled veggies, humus and pita wedges. Drizzle it all with a bit of extra virgin olive oil and you've got a light, lean meal your lunch buddies will be drooling over!
Go to the California Avocado Commission for Pickled California Avocados w/ Lemon, Garlic & Rosemary . ENJOY!
P.S. We're a little slow on the draw today as we arrived home after midnight last night. We spent the weekend in Philadelphia at a fabulous blogger's conference called Eat, Write. Retreat! We met lots of delightful new friends, were inspired, challenged and came home with a ton of new ideas ............... and a ton of "loot". Check out all the fun stuff they sent us home with; we almost had to rent a little trailer to pull behind us!
Disclaimer:
We are compensated by The California Avocado Commission for our recipe development and photography, but the opinions are very much our own.
Melisa says
Is there a "second best" vinegar? I can get everything where I live (interior China) except the white balsamic. I would love to make this!
Melisa
Chris Scheuer says
Hi Melisa! You could also use white wine vinegar if that's available. Rice vinegar would also work but would change the flavor a bit, not in a bad way though 🙂
Melisa says
Is there a "second best" vinegar? I can get everything where I live (interior China) but the white balsamic vinegar. I would love to make this!
Melisa
Debra Eliotseats says
These look delicious. I have some over-ripe avocados (that I actually bought to make some of your other fab dishes but time got away from me). I wonder if they are too mushy to make pickles with.
My, you got a lot of great swag at the convention!
Martha says
Okay, that is just fabulous! I love that they keep their color so beautifully!
Happier Than a Pig in Mud says
I love pickles and these sound great:@)
Kim G. says
You really head back home with lots of stuff! i really love the idea of pickling avocado... Your little skewers looks perfect as an appetizer!
Sam @ My Carolina Kitchen says
Chris, these look fantastic. I can't wait to try them and I love that the avocado doesn't have to be ripe. Ripe ones are often hard to find.
Sam
Betty says
Pickled is one way I've never had avocados, but I'm sure I'd love them! 🙂
Claire @ Claire K Creations says
My goodness what a party bag!!! I love seeing the little peek at your kitchen too Chris. I'd love to see more of where the magic happens.
I must admit when I saw the post title I thought 'oh Chris has gone a little crazy this time!' (in the nicest possible way) but pickled avo actually sounds really lovely. I never would have thought of it myself!
Chris Scheuer says
You make me smile Claire! Yes, Chris has gone a bit crazy, but it was a long time ago 🙂
Liz Berg says
Who knew you could pickle avocados? You, of course!!! Another recipe of yours I must try...delish!!!
twodogsinthekitchen says
I loved anything pickled and I'm sure this would be fantastic. I just did some cauliflower about a week ago 🙂
Jessness says
These look amazing! I have a question about the pickling. It says to let them sit for 6 hours. Once the avocados are pickled, how long will they keep?
Thanks!
Pam says
What a great idea! They look and sound absolutely delicious.
Angie Schneider says
Looks so very delicious and healthy too!
Mr. & Mrs. P says
OMG! Thats allot of stuff they sent you home with!! Sounds like you had a fabulous time!!! We are back from Paris and back in the grind of things!!! =)
Mr. & Mrs. P says
OMG! Thats allot of stuff they sent you home with!! Sounds like you had a fabulous time!!! We are back from Paris and back in the grind of things!!! =)
Cathy at Wives with Knives says
I always know when I come to visit I will find something wonderful. I can't think of anything more delicious for a summer lunch or light dinner. We love avocados but I often avoid them because they are so perishable.
kristinwithani says
Whoa, that's a lot of SWAG!!!
Esther@thefussfreechef says
Chris, I have never heard of pickled avocadoes, but this one got me totally intrigued! The combination of lemon, garlic and rosemary is already a perfect marriage, add in avocadoes - this i gotta try! And the photos are absolutely fabulous. I am so envious that you get to do all these interesting experiments LOL.
Chris Scheuer says
Thanks Esther! It is fun working for the CAC but it is definitely a lot of work putting it all together. Scott and I love doing it together!
Tricia @ Saving room for dessert says
It is very cool! You are so smart and creative! Hope you had fun at the conference. I so wish I could do that one day!
Mary Hirsch says
Chris, I have been so busy trying to re-settle and organize my Life into my 940-square foot Colorado condo that I haven't taken the time to comment on your Posts. (I have read them, however.) But, I cannot let this recipe and write-up pass without taking the time to comment. Who'd have thunk it - pickled avocados. The thought of you hanging out in your kitchen, trying all different pickling combos with avocados, does make me smile. The idea of it? Great. And, serving them as a side and tasty accent on skewers? YES. I use many of your recipes, as I have told you before, but this is a sure winner. I especially like the idea that I can use the basic pickling recipe for other foods. And, that last picture of yours just nailed a sold-out crowd for next year's Philly conference. You go, Girl.
Chris Scheuer says
Hope you are feeling quite settled now Mary. Thanks for your sweet comment. Yes, the conference was quite amazing, hope to see you there next year, how fun would that be!
Lenia says
I bet I would love this colorful, delicious pickled avocados!
Great idea,Chris!
Love the loot:)
GLENDA CHILDERS says
The conference sounds great. And everyone loves loot.
Your lunch plate looks so delicious ... can I stop by at noon? 🙂
Fondly,
Glenda
Laura (Tutti Dolci) says
Tasty idea, I love that the avocados keep their color!
Denise Browning@From Brazil To You says
Lemon, garlic, rosemary, and avocados all together? It tastes like a healthy, delish party in a bowl.