Pickled Avocado!

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2 avocados (medium size, pick ones that are not ripe if possible!)

1 cup distilled white vinegar (can substitute apple cider vinegar or other types of vinegar in a pinch)

1 cup water

¼ cup sugar

1 tablespoon salt

1 teaspoon red pepper flakes (optional, for heat)

3 garlic cloves

Slice your avocados into thin strips. I typically shoot for about 4 slices per avocado half, so you should end up with 15-16 slices
In a small saucepan or pot, combine 1 cup each of distilled white vinegar and water along with ¼ cup of sugar and 1 tablespoon of salt. Bring to a boil over medium heat, stirring frequently. Wait until the sugar and salt dissolves, and then set aside.
Place the red pepper flakes and the garlic cloves in a jar with an airtight lid. Then place the avocado slices in the jar and then pour the pickling liquid over the avocados. Allow to cool, and then close the jar tightly. Place in a fridge for at least 30 minutes, and ideally around 3 hours. Enjoy your avocado pickles!