Pickled Avocados

Posted by Kelle Barnard on

Avocados are all the rage now and when I saw the original recipe from Delish, I was utterly skeptical! 

I decided that weird is good and I made up a batch before my second round of pickling classes.  To say they were a hands down hit would be an understatement!  I nearly ran out of hard avocados because everyone was making their own jar. 

They are quite tasty and remind me of a deconstructed guacamole that is slightly sweet. Be creative with this recipe... if you don't like cilantro (everyone should... but some ain't havin' it!) don't put it in.  If you LOVE garlic, put in a bit more (don't go too wild as avocados are delicate and will take flavors easily).  Don't like it spicy, cut the spices in half.  The only thing in this recipe that needs to stay the same is the water, vinegar and salt.  If you want to cut back on the sugar that will be fine, but a little sugar is a good thing in pickling and helps to cut the acidity of the vinegar.

At the end of the day I hope you try out this crazy cool recipe and share them with your friends and family... I promise you, you'll look super cool! 

Pickled Avocados

Makes 1- 16 oz jar (1 pint jar). 


  • 1 c. water
  • 1c. 5% white vinegar
  • 1/3 c. sugar
  • 1 tbsp. kosher salt or pickling salt
  • 1 tsp. crushed red pepper flakes, or whole dried red pepper
  • 1 clove garlic
  • 1/8 tsp. onion flakes (a large wedge or slivered fresh onion may also be used)
  • 5 sprigs fresh cilantro (or dried, to taste; optional)
  • 1-4 not ripe or hard avocados, depending on size


        1. Carefully slice up the firm not ripened avocado.  This will be the toughest part of the recipe, but it will be worth it... trust me! You will have to peel the skin and possibly the inner core if the seed leaves its' husk behind once you've cored it. From here, you can slice it into wedges or cut it into large chunks; however you would like to eat them.

        2. In a clean mason jar, place red pepper flakes, garlic, onion, cilantro, and avocado slices.

        3. In a small saucepan over medium high heat, combine vinegar, water, sugar and salt and bring to a rapid boil, stirring often.

        4. Pour hot pickling mixture into the jar and seal tightly with a lid.  Let it cool down to just slightly warm and then place in the refrigerator for at least 3 hours before serving!

        5. Keep in refrigerator for 4-8 weeks.. if they last that long!  NOT SHELF STABLE >>> Keep REFRIGERATED!
        Here is the link to the Facebook LIVE video I made so you can see how to do it, step by step!

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