Quick pickled avocados

For someone as impatient as me, this was a wonderful discovery, as it magically transforms fi rm, unripe avocados into delectably soft and tangy morsels after just a few hours. No longer do you have to wait for avos to soften in your fruit bowl, just douse them in this sour and salty brine for a few hours and they will be ready to enjoy alongside rice pilafs or mazzeh (mezze) dishes. These are best eaten on the day you make them. Avoid the coriander seeds and peppercorns, as they can be intense when eaten whole. Serves 4–6 as part of a spread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place all the ingredients, apart from the avocados, in a saucepan over a medium heat and pour in 250ml water.

Step 2

Bring to the boil, stirring every now and then to dissolve the sugar and salt. Let the brine cool to room temperature.

Step 3

When the brine is cold, peel the avocados, halve them and remove the stones, then cut them into 1cm-thick slices. Place them in a 1-litre pickling jar or medium plastic food box and pour over the brine, making sure you completely cover the avocados. Refrigerate for 2 hours, or up to 6 hours, before serving.