Avocado Pickles. You see, avocado pickles require firm, underripe avocados — the very ones we often leave behind for their more tender counterparts. These avocado pickles from Delish.com will add unexpected flair to all your Mexican dishes. Avocado Pickles Are Our New Obsession.

Use avocados that are not quite ripe in this recipe; pickling softens them. Avocado Pickles. this link is to an external site that may or may not meet accessibility guidelines. Avocado and habanero peppers are submerged in a brine of vinegar and fresh dill to make these addictive spicy pickles that are a DIY treat. You can have Avocado Pickles using 9 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Avocado Pickles

You need 2 of large Hass type avocados firm, not soft (just before ripe).
It's of brine.
It's 1 cup of vinegar (apple cider or white).
Prepare 1 cup of water.
You need 1 tablespoon of kosher salt.
It's 1-3 tablespoons of sugar.
It's 1 tablespoon of yellow mustard seeds.
You need 1 teaspoon of black peppercorns.
You need 1/2 teaspoon of red pepper flakes (optional).

All Reviews for Addictive Spicy Dill Avocado Pickles. The avocado pickles trend was recently sparked when InStyle and Health.com highlighted a simple recipe for the food. Recipe courtesy of Food Network Kitchen. Here's a new way to prepare avocados that aren't quite perfectly ripe yet.

Avocado Pickles step by step

Mix all brine ingredients in a small saucepan. I use a dried chili for a little heat instead of pepper flakes (optional). Also first time making, use 3 tablespoons sugar. I like 1 tablespoon myself..
Heat to a simmer, stir constantly until salt and sugar is dissolved. Simmer for 5-10 minutes..
Turn off heat, set aside to cool, about 20 minutes..
Slice the avocados, thin, put in a jar (I'm using an old pickle jar here). If you were going to use only for salads, cube instead. Slices are better for right out of the jar and sandwiches..
Pour cooled brine in jar to cover sliced avocados. If some is not covered, they will turn that brownish, grayish color, but still taste fine..
Refridgerate for 3 hours (yes, hours, not days). Should remain good for 1 month. Never had one last that long before they were gone. This picture is the next day..
Instead of mustard seeds, you can also try, Garlic cloves, Coriander seeds Caraway seeds Fresh herbs like dill, fresh chili, like habaneros..

The quick pickle brine can be infused with any aromatics. This was my reaction when I happened to see the recipe from Delish. Avocado is also called as butterfruit in India and has many healthy and culinary benefits. Preserving avocados makes for great hors d'oeuvres, sandwiches or salads. Pour cooled pickling mixture into the jar and seal tightly.