Spicy Dill Avocado Pickles

Submitted by gailanng

"A great addition to a burger, hot dog, taco or Tex-Mex anything. Make absolutely sure the avocados are firm and under ripe. Pickling will soften them. Lasts about 5 in the refrigerator."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 2 pints

ingredients

• 1 1⁄4 cups distilled white vinegar
• 1 cup filtered water
• 1⁄4 cup white sugar
• 1 tablespoon kosher salt
• 1 tablespoon brown mustard seeds
• 1 teaspoon chopped fresh dill
• 1⁄2 teaspoon whole black peppercorn
• 1⁄2 teaspoon chili pepper flakes
• 2 habanero peppers
• 1 garlic clove, lightly smashed and halved
• 2 -4 firm underripe avocados, peeled and sliced into eighths

directions

1. Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and pepper flakes. Bring to a boil; stir just 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. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.