3 ea. firm Avocados From Mexico, halved, pitted, & peeled
1 ea. 4-inch English cucumber, cut into spears lengthwise
3 ea. garlic cloves, smashed & peeled
8 ea. sprigs of dill
1/2 t. crushed red pepper flakes (optional)
Combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds in a large bowl. Add hot water and whisk until sugar and salt are completely dissolved. Let brine cool to room temperature.
Place avocados, cucumbers, garlic, and dill sprigs into the brine; place a plate on top of ingredients to keep them submerged. Cover bowl with plastic wrap and refrigerate for at least 3 hours up to overnight.
Remove avocados from brine, brushing off any seeds, and place in a medium bowl. Add 3 tablespoons of brine and mash until chunky-smooth.
Remove cucumbers, garlic, and dill sprigs from brine; dice cucumbers; mince garlic and dill leaves. Add to mashed avocados along with red pepper flakes and fold until well combined.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Dill Pickled Guacamole
Amount Per Serving 6
Calories 200 Calories from Fat 0
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 11%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Sodium 1580mg 69%
Total Carbohydrates 19g 7%
Dietary Fiber 7g 25%
Total Sugars 9g
Includes 8g Added Sugars 17%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 31mg 2%
Iron 0.81mg 4%
Potassium 540mg 10%
* Percent Daily Values are based on a 2000 calorie diet.