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Low-Carb Pickled Avocado

4.2 stars, average of 60 ratings

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Pickled avocado! Have you ever had it? While I’m admittedly a lover of all things pickled this may just be my favorite new way to eat avocado!

These tangy slices are delicious on tacos, soups, salads, and even smashed as guacamole sans lime juice. They keep for about a week so this is a fun way to jazz up boring meals all week long.

Hands-on Overall

Serving size 1/4 avocado/ 2 slices

Allergy information for Low-Carb Pickled Avocado

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1/4 avocado/ 2 slices)

Net carbs1.1 grams
Protein0.8 grams
Fat5.5 grams
Calories68 kcal
Calories from carbs 8%, protein 6%, fat 86%
Total carbs3.8 gramsFiber2.7 gramsSugars0.4 gramsSaturated fat0.8 gramsSodium868 mg(38% RDA)Magnesium17 mg(4% RDA)Potassium282 mg(14% EMR)

Ingredients (makes 4-8 servings)

  • 2 medium avocados, peeled, pitted and cut into eighths (300 g/ 10.6 oz)
  • 1 clove garlic, crushed
  • sprig of cilantro
  • 1 cup white wine vinegar (240 ml/ 8 fl oz)
  • 1 cup water (240 ml/ 8 fl oz)
  • 1 heaped tbsp Swerve or Erythritol (15 g/ 0.5 oz)
  • 1 tbsp sea salt or pink Himalayan salt
  • 1/2 tsp black peppercorns
  • pinch red pepper flakes

Nutrition facts are estimated as some of the ingredients are only used for pickling (due to negligible effects on nutrition facts, I fully included them in the calculation).


  1. Place the avocado cut into eighths, crushed garlic, and cilantro in a jar.
    Low-Carb Pickled Avocado
  2. Bring the remaining ingredients to a boil then pour over the avocado. Place the lid on and transfer to the refrigerator for at least one hour before serving. Low-Carb Pickled Avocado Pickled avocados will keep up to one week in the refrigerator. Low-Carb Pickled Avocado

Ingredient nutritional breakdown (per serving, 1/4 avocado/ 2 slices)

Net carbsProteinFatCalories
Avocado, fresh
0.7 g0.8 g5.5 g60 kcal
Garlic, fresh
0.1 g0 g0 g1 kcal
Coriander (cilantro), fresh
0 g0 g0 g0 kcal
Wine vinegar
0.1 g0 g0 g6 kcal
Water, still
0 g0 g0 g0 kcal
Swerve, natural sweetener (Erythritol and chicory inulin based)
0.1 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g1 kcal
Peppers, chile (chili), flaked and dried, spices
0 g0 g0 g0 kcal
Total per serving, 1/4 avocado/ 2 slices
1.1 g0.8 g5.5 g68 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (9)

I’ve made pickled avocados several times and they are amazing! They usually lasted longer than a week, unless we ate them up!  But I always used the recipes with sugar.  Now that I’m doing Keto, I’m so glad I found this recipe to store my avocados longer!  Only problem - I only have brown sugar Swerve and Powdered sugar Erythlitol.  I’m going to make them anyway and see which works better!  Thank you - I have missed these!

That sounds like a good alternative, I'd definitely try that. Let me know what you thought of it! 😊

that sounds amazing

Can I use apple cider vinegar instead ?? Thanks 😊


I would love to try this but am one of “those” people if find cilantro and soap to be in the same family. Any substitute besides parsley or should I just leave it out? Thanks!

Yes, you can skip it. Parsley would be my next option after cilantro 😊

A way to save that last avocado!!  Brilliant.  Can’t wait to try it out...

I am so going to try this! And I have several ripe avo's to pickle! Whoohoo! This is a really great idea!  👍 👍 👍