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| | | Ingredients
| 1/2 | cup white balsamic vinegar |
| 2/3 |
cup water |
| 1/2 |
tbsp kosher salt |
| 1 |
tbsp honey |
| 1/2 |
tsp peppercorns |
| 1/2 |
tsp dried crushed red pepper |
| 4 |
cloves garlic, peeled and thinly sliced |
| 1 |
firm ripe, Fresh California Avocado, (quite firm, squeeze the
avocado gently in the palm of your hand; you want only the slightest bit
of "give") |
| 1 |
(2-inch) sprig rosemary |
| 1 |
very thin slice fresh lemon, halved |
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| Process: |
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- Combine the vinegar, water, salt and honey in a medium saucepan.
Bring to a boil, stirring to dissolve salt. Remove from heat and cool
completely.
- Place peppercorns, crushed red pepper and garlic in a pint-size jar.
- Cut avocado in half, lengthwise. Remove seed and peel, keeping
halves intact. Cut into ½-inch wide slices, width wise. Place avocado
slices into prepared jar and cover with cooled brine. Tuck rosemary
sprig and lemon slice into jar. Cover jar tightly and refrigerate for at
least 6 hours.
- When ready to serve, remove avocados from brine and enjoy.
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We made these earlier this week and to my great surprise they are quite good, really good. My brine is quite a bit darker than this photo as I used white balsamic which isn't white at all. But the flavor is great and savory with the creamy avocado, delicious.
This recipe is from the California Avocado Commission, |
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