Pickled Green Avocado



  • 2 unripe avocados, peeled and stoned
  • 2 cloves garlic, finely chopped
  • Fresh dill sprigs (optional)
  For the pickling liquid
  • 250 ml (1 cup) white vinegar or apple cider vinegar
  • 250 ml (1 cup) water
  • 60-80g (1/4-1/3 cup) sugar (depending on type of vinegar used)
  • 5 ml (1 tsp) salt
  • 30 ml (2 tbsp) yellow mustard seeds
  • 5 ml (1 tsp) black pepper corns
  • 5 ml (1tsp) chilli flakes (optional)


  1. In a small saucepan over medium heat, combine vinegar, water, sugar and salt and bring to the boil, stirring frequently. If using apple cider vinegar increase the amount of sugar. When the sugar and salt have dissolved, add the mustard seeds, pepper corns and chilli flakes. Set aside to cool.
  2. Cut the avocado into wedges. In a screw top jar, place the garlic, dill and avocado slices. Pour the cooled pickling liquid into the jar and seal tightly with a lid.
  3. Refrigerate for at least 3 hours before serving.
  4. Serve on salads, toast spread with cream cheese or with other pickles at a braai.