Mexican Taco Pickles

Mexican Taco Pickles

I like to add picked red onions to tacos and veggie burgers. I decided to expand and try to make Mexican Taco Pickles to add to Taco Tuesday. These taste great on Vegan Tacos. I have to give you a warning as this pickle will knock your socks off as it is very spicy due to the two jalapeños sliced. It does give your tacos a bang, tang, and crunch. Mexican Taco Pickles has super simple ingredients. Just jalapeños, carrots, radishes, cilantro, red wine vinegar, apple cider vinegar, and white distilled vinegar, maple syrup, and salt. That’s it. And it is ready to eat in an hour.

This is a great substitute if you don’t have salsa on hand. I mean you can have both as the more veg the better in my need. Thought it maybe too many flavors. If you love salsa, I’ve got three recipes for you, but I ask you to give this pickle a chance as I am a die-hard salsa fan on my tacos.


Exploring Pickles


As I’ve aged, my pallet has evolved. I never was a fan of anything pickled outside of sauerkraut and maybe a Kosher dill pickle from a huge barrel at a deli. I think what has made the change my mind is I started making my own. Picked Red Onions was my first foray into pickling and it was a success. I next tried Dill Pickles and it worked, but I need to tweak the recipe as it was too salty. There is something that I just don’t like about mass produced store brought pickles. Maybe it is texture or the artificial flavoring. I really want to explore more recipes and even try fermentation. As in the past, I’ve recycled jars and I still plan to continue to do that, but I purchased some new jars from IKEA.


Mexican Taco Pickles


  • 3 radishes sliced thinly
  • 3 carrots sliced thinly
  • 2 medium jalapeños, sliced thinly
  • 1 handful cilantro, roughly chopped
  • 1/2 cup distilled white vinegar
  • 1/4 cup apple cider vinegar
  • 1/4 cup red wine vinegar
  • 1/2 cup maple syrup or sugar
  • salt to taste


  • 1. Place veg in jar.
  • 2. Cook maple syrup and vinegars in sauce pan over high heat until comes to a boil.
  • 3. Cool brine to room temperature then pour over the veg.
  • 4. Seal jar and put in fridge. In an hour, it is ready to eat.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

Pin It on Pinterest