Spicy Dill Avocado Pickles

• distilled white vinegar↗1 1⁄4
• filtered water↗1
• white sugar↗1⁄4
• kosher salt↗1
• brown mustard seeds1
• chopped fresh dill1
• whole black peppercorn↗1⁄2
• chili pepper flakes↗1⁄2
• habanero peppers↗2
• garlic clove, lightly smashed and halved↗1
• firm underripe avocados, peeled and sliced into eighths↗2 -4

Step-by-step instructions

1. 1

   Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and pepper flakes. Bring to a boil; stir just until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.

2. 2

   Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.