Ingredients
The following ingredients have 4 Servings
- 130 g hot water
- 1 TB sea salt flakes
- 130 g 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
Instruction
- 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.
