Addictive Spicy Dill Avocado Pickles

2 Ratings
  • 5 2
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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.

By Buckwheat Queen

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Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
1 day 15 mins
total:
1 day 30 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

  • 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.

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  • 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

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