Preserved Avocados

When I started submitting my avocado recipes for the Afrikado challenge – which I did not win by the way, one of my Facebook friends sent me her recipe for preserved avocados. Funnily enough, a few days later I saw it on another friend’s Facebook page so I am not sure who ‘owns’ the original recipe. Because of that, I have changed the recipe somewhat. The changes were done also to suit my palate and what I consider as a good mix for avocados. I would use these preserved avocados as a topping for pizza or pasta or even served on a slice of toasted sourdough bread. If you know where the original recipe comes from, please let me know. It is the one with country garlic and herb spices.

Preserved Avocados
Preserved Avocados
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5 from 1 vote

Preserved Avocados

Recipe Category: Preserves
Makes enough for: 1 batch Preserved Avocados
All Rights Reserved: An original recipe from Lavender and Lime


  • 1 avocado, peeled, pip removed and cut into quarters (must be blemish free)
  • 1 lime, juice only
  • Freshly ground black pepper to season
  • 2.5 mls dill seeds
  • 50 mls olive oil
  • 50 mls white wine vinegar


  • Cut each quarter of the avocado into four
  • Cut each slice into four
  • Place into a microwave proof bowl
  • Add the lime juice
  • Microwave on high for one minute
  • Season generously with black pepper
  • Add the dill seeds, oil and vinegar
  • Put the lid on the jar and gently mix the ingredients
  • Store for up to 2 months in the fridge

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Ingredients for my preserved avocadoes:

  • Avocado – I only ever buy these in season and I don’t mind which variety I get. I make sure that they are firm and leave them to ripen at home, out of the fridge. If I cannot find whole avocado I will use avocado pulp in my recipes. Some stores even keep frozen avocado but I have never tried this.
  • Limes – make sure you buy firm l If they are waxed be sure to scrub the skin before you take off the zest. I roll them firmly before cutting in half, and then use a juicer to crush all the juice out. If you just need the juice I suggest using bottled lime juice.
  • fore grinding.
  • Dill seeds – these are not easy to find and I have never managed to harvest them. Be sure to buy small quantities as not many recipes use dill seeds.
  • Olive Oil – I only purchase extra virgin cold pressed oil and use this for all my recipes. I don’t buy the most expensive there is but I try to buy in bulk, in a tin to save money, and preserve the oil. If it smells rancid you need to throw it out. This could be due to exposure to sunlight.
  • Vinegar – I mostly use unfiltered, raw, apple cider vinegar. Not only for the health benefits, but because I like the taste. For basic recipes you can use plain white spirit or grape vinegar if this is all you have. But to elevate a recipe rather make use of something more special. I keep a bottle of aged balsamic vinegar for that. And will also use champagne / sherry / prosecco vinegar. I make my own flavoured ones using borage or chive flowers. And I make sure this is always a bottle of rice wine vinegar in my pantry for Asian recipes.

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37 thoughts on “Preserved Avocados

  1. My favourite sandwich is the one made at a market on the Berea which is a mashed avo with pickled veg on a fresh slice of oama se winkel bread!!!

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