Addictive Spicy Dill Avocado Pickles

Addictive Spicy Dill Avocado Pickles

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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Ingredients

1 d 30 m servings 129 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 606 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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

Footnotes

  • Cook's Note:
  • For more kick, pierce each habanero pepper with a fork a few times.

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