AVOCADO PICKLES

Ingredients

• 1/2 cup distilled white or cider vinegar 
• 1 tablespoon kosher salt 
• 1 tablespoon whole yellow mustard seeds 
• 1 teaspoon sugar 
• 1/2 teaspoon black peppercorns 
• 1 medium chile de arbol, optional 
• 1-2 very firm avocados, sliced 

Preparation

1. Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

2. Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.