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My review
Addictive Spicy Dill Avocado Pickles
Buckwheat Queen
"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."
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Ingredients
1 d 30 m servings 106 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Cook's Note:
- For more kick, pierce each habanero pepper with a fork a few times.
Nutrition Facts
Per Serving: 106 calories; 0.3 g fat; 26.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 605 mg sodium. Full nutrition
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Newest
3/21/2018
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 pee...