Taco Pickles!

Taco Pickles are just the thing for Taco Tuesday and just about anytime you want a bite of delicious spicy flavor! Not too hot, not too spicy, they are just right! Plus Taco Pickles are easy to make, and they keep well in the refrigerator, while waiting to be enjoyed! 

When I eat Tex-Mex anything, I enjoy a spicy, vinegary condiment with my meal. 

And while this jar of Taco Pickles is great with tacos, it is not forbidden to enjoy them with everything else you like to eat. Like when we have fish for dinner, I like a little something on the side with a bit of a bite to it. A tasty, crunchy something to add some excitement to the meal. Because for me, fish can be a little bit boring just sitting there on the dinner plate. 

You will find yourself enjoying these with just about everything...

I would also recommend that you tuck a spoonful of these crispy, spicy, mildly sweet, and a little bit puckery Taco Pickles into a sandwich, or serve them on the side to enjoy with, well with anything being served! I guess you could say that I do in fact like Taco Pickles...fortunately they are easy to make and with greenhouse growing methods the ingredients are available year round. A little slicing of the vegetables and a warm brine to let cool are the only cooking skills needed. 

A small ferment time is needed before eating Taco Pickles. 

While Taco Pickles are easy to put together, they do need 24-48 hours to ferment. Fortunately, you do not have to do anything during this time except wait. Just sit the jar out on the counter and keep an eye on it. Then when the time is up, store them in the refrigerator. How will you know the time is up? You will be able to observe that the level in the jar is lower, indicating that the vegetables have fermented into a crunchy delicious pickle for you to enjoy. Then into the fridge they go. With such a simple ingredient list, if you have planted a garden,  you might be able to make Taco Pickles from your own vegetables. 

Some thoughts on this recipe.

Feel free to make them as hot and spicy as you like! 

For a hot version use 3 to 4 Jalapeno peppers.

For a mild version, use one Jalapeno or a dash of Frank's Hot Sauce in place of the fresh Jalapeno pepper.  

Ingredients needed for this recipe:

• cilantro 
• red radish
• carrots
• Jalapeno peppers
• white vinegar
• red wine vinegar
• apple cider vinegar
• sugar
• salt

You will also need the following:

• cutting board
• peeler
• paring knife
• liquid measuring cup
• measuring spoons
• measuring cups
• small saucepan
• large mixing bowl
• storage jar or container with a lid

Now we are ready to begin!

Taco Pickles!
adapted from:  Eva Kolenko
makes about 1 quart

UPDATED: 05.20.2022

2 bunches of radishes
4-6 carrots depending upon the size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash or two of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c apple cider vinegar

Heat the distilled white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.

To prepare the vegetables: 

Peel the carrots.

Thinly slice the radishes and carrots. 

Chop the cilantro. 

Thinly slice the Jalapeno pepper(s). Remove the membrane and seeds from the Jalapeno pepper (wear gloves if you have them!). 

Combine the vegetables and chopped cilantro in a large bowl. 

When the vinegar mixture is cool, add the apple cider vinegar and pour over the sliced vegetables. 

Gently combine to separate the slices and coat each one with the brine. 

Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. You will observe the level in the jar has reduced, this is your indicator that the brine/ferment time is up and they can be placed into the fridge.

Then refrigerate. 

Note: This condiment keeps well, the colors will change due to the vinegar, but rest assured that does not change the flavor. 

Storage options for Taco Pickles. Store covered in the refrigerator until consumed. As a brined/fermented food, they are naturally preserved. Do not freeze this recipe. 

UPDATE:  For your convenience, a "copy and paste" version of Taco Pickles has been included below. 

You may also enjoy: 

Cranberry Honey Mustard.

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Printable "copy and paste" version:

Taco Pickles!
adapted from:  Eva Kolenko
makes about 1 quart

UPDATED: 05.20.2022

2 bunches of radishes
4-6 carrots depending upon the size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash or two of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c apple cider vinegar

Heat the distilled white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.

To prepare the vegetables: 

Peel the carrots.

Thinly slice the radishes and carrots. 

Chop the cilantro. 

Thinly slice the Jalapeno pepper(s). Remove the membrane and seeds from the Jalapeno pepper (wear gloves if you have them!). 

Combine the vegetables and chopped cilantro in a large bowl. 

When the vinegar mixture is cool, add the apple cider vinegar and pour over the sliced vegetables. 

Gently combine to separate the slices and coat each one with the brine. 

Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. You will observe the level in the jar has reduced, this is your indicator that the brine/ferment time is up and they can be placed into the fridge.

Then refrigerate. 

Note: This condiment keeps well, the colors will change due to the vinegar, but rest assured that does not change the flavor. 

Storage options for Taco Pickles. Store covered in the refrigerator until consumed. As a brined/fermented food, they are naturally preserved. Do not freeze this recipe. 

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