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| Addictive Spicy Dill Avocado Pickles |
"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 1/4 cups distilled white vinegar
- 1 cup filtered water
- 1/2 cup white sugar
- 1 teaspoon rock salt
- 1 teaspoon brown mustard seeds
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon habanero pepper flakes
- 2 habanero peppers
- 1 clove garlic, lightly smashed and halved
- 2 underripe avocados, peeled and sliced into eighths
Instructions :
| Prep : 10M | Cook : 4M | Ready in : P1D |
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- 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.
Notes :
- For more kick, pierce each habanero pepper with a fork a few times.
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