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Addictive Spicy Dill Avocado Pickles Recipe

Recipe by: 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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In1 d 30 m
  • 1Combine 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.
  • 2Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
  • 3Stir 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.
Ingredients
  • 4 servings
  • 129 cals
  • 1 1/4 cups distilled white vinegar
  • 1 cup filtered water
  • 1/2 cup white sugar
  • 1 teaspoon rock salt
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon chopped fresh dill
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon habanero pepper flakes
  • 2 habanero peppers
  • 1 clove garlic, lightly smashed and halved
  • 2 underripe avocados, peeled and sliced into eighths
Nutrition

Amount per serving ( 5 total)

  • Calories:
    129
    6%
  • Fat:
    2.4
    4%
  • Carbs:
    27.4
    9%
  • Protein:
    0.7
    1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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