I absolutely love pickles. Recently, I started trying to make my own at home after being gifted a book by my friend all about pickling foods. The vinegar gives any fruit or vegetable a delicious tang that you can enjoy straight out of the jar, or alongside your favourite salads and sandwiches. It’s super simple to do and a fun way to experiment with food and if you love avocado then you’ve got to try my Spicy Pickled Avocado!


225 ml (7½ fl oz/scant 1 cup) distilled white vinegar

225 ml (7½ fl oz/scant 1 cup) water

75 g (2½ oz/1⁄3 cup) sugar

1 tablespoon sea salt

1 teaspoon chilli (hot pepper) flakes

grated zest of 1 lemon

6 black peppercorns

1 teaspoon coriander seeds

6 sprigs of coriander (cilantro)

2 unripe avocados, peeled, stoned and thinly sliced


1. Gently heat the vinegar, water, sugar and salt in a small saucepan over a medium heat, stirring frequently for 3–5 minutes, or until the sugar has dissolved. Remove from the heat and leave to cool.

2. Add the chilli flakes, lemon zest, peppercorns, coriander seeds, sprigs of coriander and avocado slices to a sterilised jar.

3. Pour the cooled pickling mixture into the jar and seal tightly with a lid. Store in the refrigerator for at least 4 hours before digging in.


— To sterilise a jar, make sure you soak it in boiling water, or run it through a dishwasher on a high heat.

Make it Vegan by Madeleine Olivia (Hardie Grant, £25) is out now. Photography: Clare Winfield & Ali Green