If eggs can be pickled, why not avocados? “Why pickle an avocado?” you may be thinking. If you happen to be lucky enough to have a surplus of avocados, then pickling several of them is a great way to prolong their shelf-life. The longest I’ve kept a batch of pickled avocados so far is two weeks. At the two week mark the avocados are a more muted green in color, and softer than when I pickled them, but have not yet turned into mush. Right now I’m still exploring the uses for pickled avocados, but as of today I know that I like them in salads, on toast, and as a topping on pizza!
Click here for the recipe: http://www.lafujimama.com/2013/03/pickled-avocados/