Pickled Avo Recipe
This pickled avocado recipe brings a fresh twist to a seasonal favourite, combining creamy avo with bright, tangy flavours for a bold and refreshing bite. Quick to prepare and full of zing, it’s a simple way to elevate everyday meals, from toast and salads to bowls and sides.
Makes 1 L jar
Ingredients:
250 ml (1 cup) apple cider vinegar
250 ml (1 cup) water
3 garlic cloves, peeled
10 ml (2 tsp) yellow mustard seeds
2.5 ml (½ tsp) dried chilli flakes
15 ml (1 tbsp) salt
45 ml (3 tbsp) honey
2 firm avocados, peeled and stoned
Method:
Bring the vinegar, water, garlic, mustard, chilli and salt to a boil in a small saucepan on high. Take off the heat and stir in the honey until dissolved. Set aside to cool to room temperature.
Cut each avocado into 8 wedges. Place in a sterilised 1 L jar. Pour over the cooled pickling liquid. Cover and refrigerate for at least 2 hours or up to 2 weeks.
Tip:
Serve as a healthy snack straight from the jar, in salads (try potato), on toast or burgers or as part of a charcuterie board.
About the Cook - South African Avocado Growers’ Association (SAAGA)
The South African Avocado Growers’ Association (SAAGA) is the official industry body representing avocado growers across South Africa. The organisation works to support and advance the local avocado sector through research, sustainability initiatives, market development, and consumer education. By championing best practices and innovation, SAAGA helps ensure that high-quality South African avocados reach consumers while strengthening the industry from farm to table.
SAAGA also plays an important role in inspiring new and creative ways to enjoy avocados, highlighting their versatility across a wide range of dishes and lifestyles.
We gratefully acknowledge SAAGA for generously contributing this recipe and for their ongoing partnership in celebrating avocado season and showcasing the potential of this beloved fruit.