Underripe avocados are lightly pickled in brine that is tangy and slightly sweet. These are great to serve with your favorite burger, hot dog, or Tex-Mex dish. They make a snazzy addition to salads too! These are so addictive; I buy more underripe avocados than I do ripe ones now. I reuse the brine over and over. The brine can be reused by simply adding more avocados and allowing them to rest for 24 hours before consuming. These will last about 5 days in the refrigerator.


Recipe Summary

10 mins
5 mins
1 day
1 day
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns, and habanero pepper flakes. Bring to a boil; stir until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.

  • Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.

  • Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

Cook's Note:

For more kick, pierce each habanero pepper with a fork a few times.

Nutrition Facts

107 calories; protein 0.4g; carbohydrates 26.2g; fat 0.3g; sodium 605.4mg. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
I made it. I also made it my own way. I used raw apple cider vinegar, 3 cloves garlic and serrano peppers and it tasted delicious both ways. I used pretty firm avocados- I actually had to peel off some of the skin with a knife but it worked beautifully. Read More