Zesty Pickled Avocados

Bright, tangy, and full of flavour, these pickled avocados bring a refreshing twist to a classic favourite. With citrus zest and warming spices in the mix, they’re perfect for adding a punch to toast, salads, or grain bowls—or simply enjoyed straight from the jar.

Quick & Tangy Avocado Pickles

Looking for a fresh twist on avocados? These quick avocado pickles come together in minutes and are packed with bright citrus and spice. They make the perfect topping for tacos, grain bowls, or sandwiches—adding a punch of flavour to every bite.

How to Make Pickled Avocados (Easy Recipe)

Pickled avocados are the latest food trend you’ll want to try at home. With just a few ingredients, you can transform ripe avocados into a tangy, spiced treat that keeps well in the fridge. They’re versatile, tasty, and the perfect way to elevate everyday meals.

Ingredients

• 1 tbsp salt
• 1 tbsp sweetener or sugar
• ½ tsp whole coiander seeds
• ½ tsp cumin seeds
• 2 almost ripe avocados or 4 smaller avocados
• 6 fresh cilantro (coriander) Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds
• 1 clove garlic, thinly sliced
• 1 chilli stemmed, seeded, sliced (optional)
• zest of 1 lime removed with a vegetable peeler

Here’s a quicker version for instructions:

• Bring vinegar, salt, sugar, coriander, cumin, and ½ cup water to a boil, stirring to dissolve. Cool to room temperature.
• Slice avocados and place in a jar with cilantro, garlic, chili, and lime zest.
• Pour cooled vinegar mixture over, seal, and gently turn to mix.
• Refrigerate at least 2 hours; keeps up to 2 weeks.

Ouma Irene’s Recipe

Spiced & Tangy Avocado Pickles

This quick-pickled avocado recipe blends vinegar, lime zest, and aromatic spices to create a snack that’s equal parts tangy and savoury.

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Prep Time 15 minutes mins

Total Time 30 minutes mins

Ingredients Equipment Method

Ingredients

  

• ½ cup distilled white vinegar  Distilled vinegar, also known as white or spirit vinegar, is a clear, colorless solution made by fermenting grain alcohol (ethanol) to produce acetic acid, which is then diluted with water. 
• 1 tbsp salt
• 1 tbsp sweetner or sugar
• ½ tsp cumin seeds
• ½ tsp whole coriander seeds
• 2 almost ripe avocados or 4 smaller avocados
• 6 fresh cilantro (coriander) Internationally, the leaves and stems are called coriander, while its dried seeds are called coriander seeds
• 1 clove garlic thinly sliced
• 1 chilli stemmed, seeded, sliced (optional)
• zest of 1 lime removed with a vegetable peeler

Equipment

• Glass containers

Method

 

1. Combine the vinegar, salt, sugar, coriander seeds, cumin seeds, and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sweetener. Remove the pan from the heat and let it cool to room temperature.
   
2. Halve, pit, and peel the avocados, then cut them into thick slices. Place the avocado slices in a glass jar along with the cilantro sprigs, garlic, chilli (if using), and lime zest.
3. Pour the cooled vinegar mixture into the jar and cover. Gently turn the jar upside down and rotate it to mix the aromatics and avocado mixture evenly. Refrigerate for at least 2 hours.

The pickled avocado slices will keep, tightly sealed in the refrigerator, for up to 2 weeks.