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Sauces For Chefs



  • 5 tablespoons granulated cane sugar
  • 5 tablespoons kosher salt
  • 5 cups apple cider vinegar
  • 2 tablespoons caraway seeds
  • 4 cups water, cold
  • 8 Avocados From Mexico, very firm


  1. In a medium sauce pan, mix sugar, salt, and vinegar and caraway. Heat until over medium heat sugar and salt are completely dissolved.
  2. Add cold water to cool brine and set aside.
  3. Halve, pit and peel avocado, then grate on the largest holes of a box grater. Place grated avocado into a sealable 4 quart container.
  4. Pour cooled brine over coarse grated avocado. Place a folded sheet of parchment or cheesecloth over the top of the brine to ensure that avocado is completely submerged
  5. Seal container and chill in refrigerator for at least 6 hours to pickle avocado.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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