Simple Way to Spicy Pickled Okra

Addictive Spicy Dill Avocado Pickles

Cook 1 minute or until sugar dissolves.

Recipe Summary 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 | Spicy Pickled Okra

1 ¼ cups distilled white vinegar

1 cup filtered water

½ cup white sugar

1 teaspoon rock salt

1 teaspoon brown mustard seeds

1 teaspoon chopped fresh dill

½ teaspoon whole black peppercorns

½ teaspoon habanero pepper flakes

2 habanero peppers

1 clove garlic, lightly smashed and halved

2 underripe avocados, peeled and sliced into eighths

Directions

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.

For more kick, pierce each habanero pepper with a fork a few times.

Info | Spicy Pickled Okra

prep: 10 mins cook: 5 mins additional: 1 day total: 1 day Servings: 4 Yield: 4 servings

TAG : Addictive Spicy Dill Avocado Pickles

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,