“The people that pack rock-hard, under-ripe avocados into “ripe and ready” packaging are the first people I will come back and haunt one day! However, I discovered a great way to use up unripe avocados that you have already sliced open. Simply pickle them in a clean jar along with vinegar, water and other bits! I used mustard seeds, black peppercorns, coriander and chillies. You can play around with other herbs and whole spices that will add a little flavour to your pickling liquid. I used one large avocado for this recipe and based the macros on this serving two people as a snack or condiment. You could also dice up the pickled slices and use them in salads or my Ceviche, like we did.” – Monya
Fats of Life® is a keto and low carb recipe blog that I love to run as a hobby in my spare time. I am also the author of the best-selling Keto Kitchen Series of cookbooks. This includes my debut best-seller Keto Kitchen (2020). The fun and exciting Lazy Keto Kitchen (2021). And, the clever and inspiring Budget Keto Kitchen (2022). My 4th cookbook, Quick Keto Kitchen (2023) is as fantastic as the first three, and packed with spectacular, easy creations!
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More on Pickled Avocado…
Pickling is a culinary technique that has been employed for centuries to preserve and enhance the flavour of food. While it is commonly associated with vegetables, fruits like avocados have also found their way into the pickling realm.
Pickled Avocado by Monya Kilian Palmer
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Pickled avocado is a delightful combination of creamy richness and tangy brine, resulting in an innovative twist on this versatile fruit. The pickling process transforms the avocado’s flavours, infusing it with a tang.
Beyond its taste, pickled avocado also adds a vibrant touch to any dish. The vivid green will bring visual appeal to a variety of culinary creations. Its pickled state provides a refreshing contrast when paired with savoury dishes, such as salads elevating the overall taste profile.
Additionally, avocado offers numerous health benefits. They are rich in essential nutrients, including vitamins, minerals, and healthy fats. The pickling process preserves these nutrients while adding the beneficial elements of the brine.
It is important to note that to maintain ketosis, it’s essential to track carbohydrate intake and ensure it aligns with your daily macro goals. Consulting with a healthcare professional is advised before making significant dietary changes. Scroll to the bottom to see the full macros and allergens for this Pickled Avocado, as well as all the Sauces & Condiments on Fats of Life®.
Pickled Avocado
Per serving
Ingredients
- 130 g (4.6 oz) hot water
- 1 TB sea salt flakes
- 130 g (4.6 oz) white wine vinegar
- 2 chillies, (optional)
- 1 tsp yellow mustard seeds
- 1 tsp whole black peppercorns
- small handful coriander, leaves and stalks
- 1 large under-ripe avocado
Instructions
- Place the hot water into a bowl and add the salt, stirring until the salt dissolves. Add the vinegar, chillies, mustard seeds and black peppercorns and set aside to cool. Once cool, add the coriander.
- Peel and slice the avocado and place inside a suitably-sized clean jar. Pour the mixture into the jar along with all the little bits. The pickling mixture should cover the avocado.
- Seal the jar and store in the fridge for at least 3 hours before using. We left ours overnight - and it was delicious, so I recommend this.
- Dice up and add to salads (or Ceviche, like we did), or simply tuck in, as is.
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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The links above will take you to Amazon UK. For USA and other countries, see the global Amazon links here: Keto Kitchen ; Lazy Keto Kitchen ; Budget Keto Kitchen ; Quick Keto Kitchen.
Nutritional Information per servingCalories            144Kcal / 602kJ
Fat                15g
Carbohydrates       1.5g
Protein             1.5g
Allergens
Mustard
See all the Sauces & Condiments on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
1 Comment
Drop me a line if you have any questions or comments about this recipe. I will do my best to reply as soon as possible! Monya xxx