Waiting for some bottom round roast to thaw enough to slice and shred for fajitas tomorrow night, and started thinking outside the box again (I know, dangerous!). I hadn't made pickled avocado slices in quite a while, so they would go great with the hot steamy meat, peppers/onions, and fresh tortillas. I stopped by the grocery and got me 5 hard ones, and whipped up the brine. Lots of peppercorns, mustard seed, Chile de Arbol, and some minced garlic.
Oh yeah, even without the soak time, they are amazing. Will keep for a month, but just never seem to last that long!!!