Quick Pickled Avocado and Radish
This dish combines the creamy texture of avocado with the tangy crunch of pickled radishes, enhanced by a flavorful brine. Perfect for adding a fresh pop to any meal!
Ingredients
Vegetables
- 2 pieces firm avocados, cut into chunks The avocado adds a smooth creaminess.
- 8 pieces radishes, thinly sliced Their peppery bite contrasts with the avocados.
- 2 pieces jalapeños, sliced (optional) For those who enjoy a little heat.
- 1/4 cup fresh cilantro Adds freshness and summer flavors.
- 2 cloves garlic, smashed Infuses depth to the brine.
Brine Ingredients
- 1 cup white vinegar Base of our pickling brine.
- 1 cup water Dilutes the vinegar.
- 2 tablespoons kosher salt Draws out moisture and ensures flavor.
- 1 tablespoon sugar Balances the tanginess.
- 1 tablespoon mustard seeds Adds flavor and crunch.
- 1 tablespoon black peppercorns Gives the brine warmth.
- 1 teaspoon coriander seeds Adds a citrusy note.
Instructions
Preparation
- Start by cutting your avocados into 1-inch chunks and slicing the radishes thinly.
- Pack the vegetables into clean mason jars, layering them for color contrast.
- Add the smashed garlic cloves and cilantro to the jars.
Make the brine
- In a medium saucepan, combine the white vinegar, water, kosher salt, and sugar.
- Turn the heat to medium-high and stir until the salt and sugar dissolve.
- Add mustard seeds, black peppercorns, and coriander seeds, then bring this mixture to a boil.
Assemble
- Carefully pour the hot brine over your packed vegetables in the jars, ensuring everything is submerged.
- Let the jars cool to room temperature before sealing them tightly.
Store
- Place your jars in the refrigerator for at least 2 hours before enjoying them.
- For maximum flavor, let them sit overnight. Consume within a week.
Notes
Firm, ripe avocados are essential to prevent mushiness. For more spice, add more jalapeños. Letting the jars sit enhances the flavor.