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Scoop out the flesh of the unripe avocados.
Make the brine by heating the water, vinegars, salt, and brown sugar until the salt and sugar are dissolved.
Add the crushed garlic to the brine.
Place the avocado halves in a jar and pour the brine over them.
Add a pinch of crushed red pepper flakes and black pepper.
Refrigerate the pickled avocados for a few days to a week.
Use the pickled avocados in dishes like a smoked chicken salad sandwich.