Ingredients:
100g small cucumbers or sliced vegetables (carrots, cauliflower; and, yes, you can use slightly under-ripe avocado flesh)
500ml water
250ml white vinegar
1 tbsp sugar
1 tbsp salt
4–6 fresh or dried avocado leaves (or 1 tsp dried powder)
Optional aromatics: garlic clove, peppercorns, mustard seeds, dill sprigs, dried chillies, sprigs of flat-leaf parsley
Method:
Begin by preparing the brine: In a saucepan, combine water, vinegar, sugar, and salt. Heat until the sugar and salt have completely dissolved. Take off the heat and set aside to cool slightly.
In a clean, sterilized, jar layer in the cucumbers, vegetables or avocado pieces, avocado leaves and any aromatics you may be using.
Pour the still warm brine over the vegetables, making sure they’re fully submerged.
Close the jar and refrigerate for at least 12 hours (overnight is best).
You will end up with a jar of quick-pickled vegetables with the subtle herbal note of avocado leaves.
Once opened, it will keep in the refrigerator up to 2 weeks.
