All Things PICKLED

My newest food obsession is pickling… pickling cucumbers, peppers, onions, jalapeños, and even avocados! Last year I made my own pickles by pickling cucumbers. Since then I cant stop!!

Some of my favorites are pickled jalapeños and peppers. I could easily eat an entire jar of either in one sitting. I love throwing them over my eggs in the morning to add a fun flavor. Throw them in a buddha bowl, or on top of a pizza. They give a salad so much more flavor! My fiance’s favorite are the jalapeños and he tends to put them on everything, and I mean EVERYTHING.

Pickled Jalapeños

Recently I pickled avocados and was surprised with how tasty they came out. The trick to pickling avocados is getting the perfect avocado. Your avocado must be a little firm still. Ive tried a few different batches with different avocados.

My first batch I used a firm avocado. I bought my avocado hard and firm and let it sit out a day to ripen a little. I made sure it still felt firm the next day (don’t want it too soft). This batch came out perfect. Once I poured the brine over the avocados, I noticed that they were staying intact (exactly what you want!)

My second batch I made the next day with an even riper avocado. I let this avocado sit another day to ripen more so I could test to see what batch I liked more. When pouring the brine over the avocados I noticed that some of them were too soft and breaking. After I let them sit for an hour I also noticed that there were pieces of avocado floating around in the brine. So I concluded that the avocado was too ripe.

My second batch.. You can see pieces of avocado floating around

Another important tip to remember when pickling avocados is to make sure you cover your avocados completely with the brine. If they aren’t fully covered with the brine they will start to brown!


  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 5 tbsp sea salt
  • 4 tbsp black peppercorns
  • 12 or so cloves crushed garlic
  • 1/2 cup granulated sugar


First you want to wash and dice your vegetables. I mixed all of my peppers together (orange, yellow, and red). You don’t have to do this you can keep them separate. Put 2-3 cloves of garlic in each jar with the peppers.

Then place all ingredients for the brine in a saucepan and bring to a boil. I like to let my brine cool to room temperature before I pour in over the veggies and into the jar. But you can immediately pour it over if you’d like.

Once your brine is in cover and refrigerate at least an hour before you try!


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Just a gal learning her way through the kitchen. Whole 30 inspired.

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