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Taco Pickles Recipe

Pickles are one of my favorite snacks. For me there is no complete meal without pickles, and I am definitely on the look for some when I hold a drink in my hand. As a bonus, pickles also hold numerous health benefits specifically as far as digestion is concerned, which is important for gut health, but also helps with sugar craving (which I am notoriously bad for) and therefore your overall diet. Bottom Line though, they make everything taste better!

  • Click on image to see video recipe


Summer traditionally is the best time for pickling, visiting any farmers market or even your local market, you will undoubtedly discover an array of endless gorgeous looking vegetables just waiting to be pickled (Remember: the biggest secret to a successful pickle is using FRESH seasonal veggies).

There are typically two types of pickling or ways to ferment your veggies, the traditional canning and the quick pickling (refrigerated) methods. The canning method allows for room temperature storage and has a shelf life averaging six months or longer. while the quick pickles (or refrigerated pickles), has to be stored in a refrigerator and consumed within no longer than three weeks on average.

The recipe here falls under the ‘quick pickling’ genre. I find that most vegetables do well using this pickling method, however the vegetables that stand out in my opinion are Carrots, Jalapeños, Bell peppers, Cauliflower, Radishes and onions. This is why I chose to make my favorite Taco Pickles which brings together these individual vegetables, transforming them into this inseparable, force to be reckoned with, group of delicious pickles.

So… Let’s do this!



Makes 2 pint jars


20 minutes


5 minutes



  • 2 Cups (480g) water. (Mineral water suggested)

  • 1 Cup (240g) vinegar.

  • Let's stop here and discuss vinegar for a second. There are many types of vinegar with different strengths and flavor. I am not a big fan of strong flavored vinegars such as apple cider vinegar or even most white vinegar. My personal goto vinegar is rice vinegar which is available in most markets today and in any Asian specialty market. Rice vinegar is typically milder than all other types of vinegars out there, and it will balance the pickles flavor in just the right way. That said, you can easily switch to any other vinegar of your choice.

  • ● 7.5g salt. I use kosher salt for best results.

  • Let's talk about Salinity for a second. There are many types of salts out there right now, from table salt to cooking salt to finishing salts… I find that Kosher salt works best quick pickling. Deciding on the salinity level is the biggest decision you’ll have to make when pickling. I tried various percentages from 1% to 4, 5 and 6%, and found that the 2.5% salinity works best for me. However, try and find out what works best for you. Maybe you prefer less or more salinity with your pickles. The best way to find out your salinity amount, is…

  1. add all the liquids together, in this case 3 ups (2 cups water + 1 cup vinegar) which equals = 480g.

  2. Multiply that amount by 2.5% or 0.025 = 7.5g

  • 30g sugar. I use pure cane sugar. Once you figure out your Salinity, multiply it by 4 (7.5g x 4 = 30g), to figure your sugar to salt ratio. This also may vary according to personal preference. If you prefer sweeter favored pickles increase the number to 5 or 6, if you prefer less to no sugar, that is also possible.


Anything goes really according to your own preference. There are traditionally loved flavors that we all grew up with, and that we associate with certain pickles, pickled cucumbers for one. But really there are no rules here, and you can experiment and write your own book.



  • 3 Large carrots peeled and cut into ⅛ inch thick slices.

  • 1 Medium size red onion thinly sliced into ⅛ inch thick slices.

  • 2 Jalapeños and 1 Serrano chili thinly sliced into ⅛ inch thick slices. You may adjust the amount of chillies used here according to your preferred level of heat.

  • 5-7 radishes (depending on size). I use a mandolin for the easiest and quickest result.

  • ½ bunch cilantro. Cut with stems.

  • 4g whole black peppercorns



  • Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

  • Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.

  • Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.

  • Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.

  • Make the brine. Place the water, vinegar, salt, and sugar (if using) in a small saucepan over medium-high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within ½ inch of the top. You might not use all the brine.

  • Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. I also use a toothpick to burst any surfacing bubbles.

  • Seal the jars. Place the lids on the jars and screw on the rings until tight.

  • Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.


WE ALSO LOVE THESE PICKLES… These are also recipes for some of our favorite pickles, taking advantage of the beautiful seasonal vegetables out there right now.



  • 6-10 cucumbers (depending on size). Quartered lengthwise, tips and bottoms removed.

  • Let's talk about cucumbers for a second. I suggest using either Persian, Kirby or Japanese cucumbers for pickling. They will hold firm, and will result in a crispier snackable cucumber.

  • 4 cloves peeled garlic (2 per each jar).

  • ½ bunch dill

  • 4g whole peppercorns

  • 2g red chili flakes (may increase according to your desired heat level).

  • 4g mustard seeds (optional)



  • 8-12 carrots (depending on size). Peeled and halved lengthwise.

  • 6g thinly sliced ginger (ginger sticks)

  • 4g thinly sliced turmeric (turmeric sticks)

  • ½ bunch dill

  • 4g whole black peppercorns

  • 2g red chili flakes (may increase according to your desired heat level).



  • 1½ oz pearl onions (you may substitute for one medium to large red onion).

  • 4-6 thyme stems with leaves.

  • 2 Star anise (one for each jar)

  • 2-4 bay leafs

  • 4g whole black peppercorns



  • 1½-2 oz asparagus. Bottoms removed and blanched.

  • Blanching. Drop asparagus into slightly boiling water, removed after 30 -45 seconds, and cool in iced water.

  • 6 thinly sliced watermelon radish (optional, but it sure looks amazing!)

  • 4g whole black peppercorns

  • 4g whole red peppercorns.



  • 2-3 different color cauliflower (we use green, purple and white), separate and removed from the stem into florets.

  • 2 garlic cloves peeled (1 for each jar)

  • ½ bunch dill

  • 4g whole black peppercorns

  • 2g red chili flakes (may increase according to your desired heat level)



Storage: These pickles are not canned. They can be stored in the refrigerator for up to 3 weeks and no longer than a month. If you process and can the jars, they can be