Quick & Easy Pickled Avocados – Perfect for Any Occasion

Ouma Irene's Recipe

Pickled avocados add a pop of flavour and texture to any dish, making them a versatile addition to your kitchen.

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Prep Time 15

Total Time 30

Course: Breakfast, Condiment, Lunch

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 sweetener or sugar
½ tsp whole coriander 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 of garlic thinly sliced
1 chilli stemmed, seeded, sliced (optional
zest of 1 lime removed with a vegetable peeler

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.
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.
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.