Avocado pickles

9 October 2017 by
First published: 16 October 2017

Avocado pickles

Avocado pickles – a great way to make use of your not-quite-ripe avocados. Not sure what we’re on about? Pickling avocados softens them and makes them a perfect sandwich topping. We love them in a Cubano Sandwich.

Ingredients (makes 1 pint of pickles)

½ cup distilled white or cider vinegar

½ cup water

1tbsp kosher salt

1tbsp whole yellow mustard seeds

1tsp sugar 1⁄2 tsp black peppercorns

1 medium chile de árbol (optional)

1 or 2 very firm avocados, sliced


In a medium non-reactive pot, whisk together the vinegar, water, salt, mustard seeds, sugar, peppercorns, and chile de árbol. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

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

*(c)2016 by Lara Ferroni. All rights reserved. Excerpted from An Avocado a Day: More than 70 Recipes for Enjoying Nature’s Most Delicious Superfood by permission of Sasquatch Books.

Love avo? Try this prawn cocktail recipe with avocado mayonnaise or our avocado on rye.

You might also like our ultimate guide to nutrition.

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