Use avocados that are not quite ripe in this recipe.
Active Time: 10 Mins
Total Time: 1 Hour 10 Mins
Yield: Makes 1 pint
1/2 cup distilled white or cider vinegar
1 tablespoon kosher salt
1 tablespoon whole yellow mustard seeds
1 teaspoon sugar 1/2 teaspoon black peppercorns
1 medium chile de arbol, optional
1-2 very firm avocados, sliced
How to Make It
Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.
Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.