I love tacos – who doesn’t, really? I think that most of all, I love the extreme versatility of this food – you can put anything in a taco, load it up with whatever toppings you want, and enjoy. My husband and I love doing “taco night” with our family, and enjoying multiple types of tacos, mix and matching the toppings for different combinations.
That being said, Taco Pickles are definitely something you’ll want to add to your next topping bar! It sounds a little strange, pickles on a taco? But these are not your ordinary pickles! This recipe makes a pickled mix of jalapenos, radishes and carrots that comes out zesty, tangy, and spicy. I love adding it to fish tacos, as the bite of the vinegar compliments it so well. But I’ve used it on vegetarian tacos, venison tacos, shredded chicken, you name it!
Want to know how to make your own? These are incredibly easy to make, done the “lazy way”, and they really hold their crunch and zest.
Makes: 2 pint jars
4-5 medium jalapenos
3-4 medium carrots
2 cloves of garlic
2-tbl. Mrs. Wage’s pickling spice
1 cup White Vinegar (5% acidity)
3 cups Water
- Slice your jalapenos, radishes and carrots into rounds. You can de-seed the jalapenos if you’d like to, I left about half of them with seeds, and removed the rest. The more you leave in, the spicier your pickles will turn out.
- Mince garlic cloves. Pack all jars tightly with your vegetable mix, leaving 1″ of head space.
- Heat water and vinegar on the stove, in a non-reactive pot. Stir in the pickling spice, dissolving fully. Bring the mixture just to a boil, and then remove from heat.
- Ladle into jars, leaving 1″ head space. Using a skewer or chopstick, quickly remove any air pockets/bubbles from your jars, and add the lids and rings.
- Allow jars to fully cool, then check for seal and remove rings if they have sealed properly. Store in a dark, cool location until opening; keep in the refrigerator once opened.