Avocado Pickles Recipe

Use avocados that are not quite ripe in this recipe.

Active Time: 10 Mins
Total Time: 1 Hour 10 Mins
Yield: Makes 1 pint


1/2 cup distilled white or cider vinegar 
1 tablespoon kosher salt 
1 tablespoon whole yellow mustard seeds 
1 teaspoon sugar 1/2 teaspoon black peppercorns 
1 medium chile de arbol, optional 
1-2 very firm avocados, sliced

How to Make It

Step 1
 Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

Step 2
 Place avocado slices in a 1-pint jar and top with the cooled brine. Refrigerate for at least 1 hour or up to 1 month.