1. Select fresh, firm ripe avocados. Wash the fruit thoroughly under cool running water.
2. Combine equal parts of water and white vinegar in a medium pot. Add coriander seeds, cumin seeds, sugar, and pickling or kosher salt. Apple cider vinegar may be substituted for white vinegar provided it is 5%.
3. Stir until the salt and brown sugar dissolves, then bring the mixture to a boil. Reduce the heat to simmer the mixture for 5 minutes.
4. Prepare pint-sized canning jars, lids, and rings by washing them in hot, soapy water. Rinse and transfer the jars to a pot filled with simmering water until ready to use.
5. Fill your boiling water canner halfway with water. Place a jar rack at the bottom and put on a stove to heat until boiling.
6. Cut avocados lengthwise into halves using a sharp knife. Separate the halves and carefully remove the pits.
7. Using clean hands, gently peel your avocados. You can also run a clean spoon inside the fruit to loosen the skin for easier peeling.
8. Place the avocados flat side down on a clean chopping board, and cut the halves into ½-inch thick slices.
9. Pack the slices into sterilized, hot canning jars. Add lime zest, cilantro sprigs, garlic, and jalapeno slices as desired. Leave ½ inch of headspace.
10. Pour hot pickling vinegar brine over your sliced avocados, maintaining ½ inch headspace.
11. Run a plastic butter knife or bubble popper along the insides of the jar edges to remove air bubbles.
12. Dampen a clean cloth or paper napkin with vinegar and wipe the jar rims.
13. Center lids over the jars and place screw bands, tightening just until fingertip tight.
14. Use a jar lifter to place the filled jars into your water bath canner. Ensure the water level is 1 inch above the jar tops – add boiling water as needed.
15. Bring the water to a rolling boil, then close the canner’s lid.
16. On your timer, set a processing time per elevation and process the jars:

Processing Times Per Elevation

• 0 – 1,000ft: 10 minutes
• 1,001 – 6,000ft: 15 minutes
• 6,001ft and up: 20 minutes

Post Processing

1. Once time lapses, turn off the heat. Wait for 2 minutes before removing the jars from the hot water. Place them on a towel-covered countertop to cool for 12-24 hours.
2. Remove the screw bands and test the seals by pressing the lids with a finger. If lids pop on pressing, your jars are not sealed and should be refrigerated and used within 3-5 days.
3. Wipe the jars and label them with the contents and date. Store in a cool, moisture-free, dark place.