Addictive Spicy Dill Avocado Pickles

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.

• Preparation Time: 10 mins
• Cooking Time: 5 mins
• Total Time: 15 mins
• Calories: 107 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon chopped fresh dill
• ½ teaspoon whole black peppercorns
• 1 teaspoon rock salt
• 2 habanero peppers
• 1 ¼ cups distilled white vinegar
• 1 cup filtered water
• 1 teaspoon brown mustard seeds
• ½ teaspoon habanero pepper flakes
• 1 clove garlic, lightly smashed and halved
• 2 underripe avocados, peeled and sliced into eighths

Recipe Instructions

Step 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.

Step 2

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

Step 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.