Pickled avocado and chillies

    1 day 30 min

    Slices of under-ripe avocado and whole chilli peppers are submerged in a pickling brine made with vinegar, mustard seeds, garlic, chilli flakes and fresh dill.

    2 people made this

    Serves: 4 

    • 300ml distilled white vinegar
    • 225ml filtered water
    • 100g granulated sugar
    • 1 teaspoon rock salt
    • 1 teaspoon brown mustard seeds
    • 1 teaspoon chopped fresh dill
    • 1/2 teaspoon whole black peppercorns
    • 1/2 teaspoon dried chilli pepper flakes
    • 2 habanero chilli peppers
    • 1 clove garlic, lightly smashed and halved
    • 2 underripe avocados, peeled and sliced into eighths

    Prep:10min  ›  Cook:5min  ›  Extra time:1day15min preserving  ›  Ready in:1day30min 

    1. Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and habanero pepper flakes. Bring to the 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 sterilised jars. Divide avocado slices evenly between jars.
    3. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the fridge. Chill until flavours combine, about 24 hours.


    For more of a kick, pierce each habanero chilli pepper with a fork a few times.


    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 fridge.

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