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Addictive Spicy Dill Avocado Pickles

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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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1 d 30 m servings 106 cals
Original recipe yields 4 servings

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  1. 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.
  2. Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
  3. 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: 106 calories; 0.3 g fat; 26.2 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 605 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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