Avocado Pickles


Lara Ferroni


  • 1/2 cup distilled white or cider vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon whole yellow mustard seeds
  • 1 teaspoon sugar
  • 1/2 teaspoon black peppercorns
  • 1 medium chile de arbol, optional
  • 1-2 very firm avocados, sliced


  1.  Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in a medium nonreactive pot. Bring mixture to a simmer over medium heat, stirring until sugar and salt dissolve, then let it cool to room temperature, about 20 minutes.

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

  • Active:
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  • Use avocados that are not quite ripe in this recipe; pickling softens them.
  • Yield: Makes 1 pint

Nutritional Information

Calories per serving: 82
Fat per serving: 7g
Saturated fat per serving: 1g
Cholesterol per serving: 0mg
Fiber per serving: 3g
Protein per serving: 1g
Carbohydrates per serving: 4g
Sodium per serving: 124mg
Iron per serving: 0mg
Calcium per serving: 7mg

This Recipe Is

Adapted from An Avocado a Day: More Than 70 Recipes for Enjoying Nature’s Most Delicious Superfood. Copyright 2016 by Lara Ferroni. All rights reserved. By permission of Sasquatch Books.