1 cup white vinegar 1 cup water 1/3 cup sugar 1 tablespoon salt 1 teaspoon crushed red pepper flakes 1 garlic clove, thinly sliced 5 springs cilantro 2 underripe avocados, peeled & thinly sliced

In small saucepan over medium heat, combine vinegar, water, sugar & salt and bring to a boil, stirring frequently. When sugar and salt have dissolved, set aside to cool.

In mason jar, place red pepper flakes, garlic, cilantro and avocado slices. Pour cooled pickling mixture into the jar and seal tightly with a lid.
Refrigerate for at least 3 hours before serving.

( I’ve kept mine in refrigerator for 2 months, it was fine, depending how underripe it is)