Dill Pickle Guacamole
Classic guac gets a briny left turn with dill pickles and a splash of their juice to cut through the richness instead of the usual tomato route. Still creamy, still scoopable, just tangier (and imo, better! Pickle lovers unite!)
Equipment
- Mixing bowl
- Fork or potato masher
- Cutting board
- Chef’s knife
Ingredients
- 4 ripe avocados halved and pitted (about 700g flesh)
- 3 dill pickles finely diced (60g)
- 1 tbsp dill pickle juice 15-30ml
- 1/4 cup red onion finely diced (40g)
- 1/4 cup cilantro chopped (10g)
- 1 clove garlic minced (3g)
- 1 jalapeño seeded and minced (30g)
- Juice of 1 lime 2 tbsp / 30ml
- 1/2 tsp salt plus more to taste (3g)
- 1/4 tsp white pepper 0.5g
Instructions
- Scoop the avocado flesh into a mixing bowl and mash with a fork to your preferred texture (chunky or smooth!).
- Add the diced pickles, red onion, cilantro, garlic, and jalapeño. Stir to combine.
- Add the lime juice and 1 tablespoon of pickle juice. Mix well.
- Season with salt and white pepper. Taste; if you want more brine, add the second tablespoon of pickle juice now.
- Adjust salt and lime to taste, then serve immediately with tortilla chips.
Notes
No dill pickles on hand? Bread and butter pickles will work but push the flavor sweeter and are not recommended for that reason. Worth going to the store to pick up dill pickles!
Leave the jalapeño seeds in for more heat, or swap for a serrano if you want it sharper.
Storage: Best eaten same-day. If storing, press plastic wrap directly onto the surface to limit browning and refrigerate up to 1 day. You could also cover in a layer of oil to pour off later, just keep in mind that some oils solidify quickly in the fridge.