Description
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.
Ingredients
- 1 ¼ cups distilled white vinegar
- 1 cup filtered water
- ½ cup white sugar
- 1 teaspoon rock salt
- 1 teaspoon brown mustard seeds
- 1 teaspoon chopped fresh dill
- ½ teaspoon whole black peppercorns
- ½ teaspoon habanero pepper flakes
- 2 habanero peppers
- 1 clove garlic, lightly smashed and halved
- 2 underripe avocados, peeled and sliced into eighths
Instructions
- 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.
- Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars.
- Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine
- about 24 hours.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 1 day
Servings: 4