Quick Pickled Avocados
Tangy & Spicy Quick Pickled Avocados! Learn how to make fast, refrigerator avocado pickles with dill and red pepper flakes. Perfect for tacos, toast, and snacks. Ready in 3 hours!
Servings: 8 servings
Ingredients
- 4 Westalia Avocados
- 2 tbsp peppercorns
- 3 whole garlic cloves smashed or roughly chopped
- 1 ½-2 tbsp red pepper flakes
- 1 cup white vinegar or apple cider vinegar
- 1 cup water hot from the tap
- 3 tbsp granulated sugar
Instructions
- Prep the Avocados: Peel the firm avocados, remove the pits, and slice them into 1/2-inch thick spears or cubes. Place the sliced avocado into a clean glass jar (a wide-mouth pint jar works well) or a container with a tight-fitting lid.
- Add Flavorings: Sprinkle the peppercorns, garlic and the red pepper flakes directly over the avocados in the jar. If using salt (recommended), add it here.
- Make the Brine: To the mason jar, combine the vinegar, hot water, and sugar. Stir gently until sugar has dissolved into the water mixture.
- Cool and Chill: Let the jar cool uncovered on the counter until it reaches room temperature (about 30-60 minutes). Once cooled, seal the jar tightly and transfer it to the refrigerator.
- Enjoy: For the best flavor, allow the avocados to pickle for at least 3 hours, but 24 hours is ideal. They will last refrigerated for up to 1-2 weeks.
Video
Nutrition
Calories: 193kcal | Carbohydrates: 15g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 26mg | Potassium: 541mg | Fiber: 8g | Sugar: 5g | Vitamin A: 457IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg