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TACO PICKLES

A PICKLED VEGETABLE RECIPE TO ADD TANG TO YOUR TACO


A while back I went to a Mexican restaurant named Mile Marker Fifteen and had my first taco with pickled vegetables.  At first, I thought this is a mistake, they may have given me someone else’s order.  When I asked, they explained that this was the correct order and that the pickled veggies automatically come on that particular type of taco I had chosen.  Now I’ve watched those food truck shows that have all the crazy different types of tacos out there but this was totally unexpected…  

I finally decided to muster up the courage to try it because I was starving and didn’t want to deal with the hassle of re-ordering and waiting.  I closed my eyes and took and bite while my husband stared at me in awe.  I muddled it around and allowed the essence of each ingredient to come together and then something magical happened, my eyes widened and I couldn’t believe it, I was hooked!  It was tangy, sweet, spicy, and an absolute food revelation!

Shortly after, I began to ask myself how did I not know about this amazing flavor combination?  Why hasn’t anyone mentioned this before?  I mean I’m pretty easy when it comes to food and I somewhat call myself a foodie but this made me feel as though I knew nothing of food and had been walking in the dark this whole time.  Well, folks, I’m here to brighten your path and pass on the word,  that’s right!  I here to tell you that taco pickles are a game changer and the greatest part is you don’t have to know anything about pickling!  This isn’t your typical pickling recipe, it’s a quick pickle recipe that marinates in your fridge over night and then whallah they’re ready to go!     


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TACO PICKLES
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Ingredients
  1. 3 CARROTS, THINLY SLICED
  2. 1/4 RED ONION, THINLY SLICED (OPTIONAL)
  3. 2 BUNCHES OF RADISH, THINLY SLICED
  4. 2 JALAPENOS, THINLY SLICED (YOU CAN SUBSTITUTE WITH SERRANO CHILIES
  5. HANDFUL OF CILANTRO, MINCED
Instructions
  1. IN A SMALL SAUCEPAN, HEAT THE VINEGARS, SUGAR, AND A SPOONFUL OF SALT UNTIL IT STARTS TO SIMMER AND THE SALT AND SUGAR HAS DISSOLVED.
  2. LET THE MIXTURE COOL TO ROOM TEMPERATURE. PREP THE VEGETABLES. POUR THE VINEGAR MIXTURE OVER THE VEGGIES. MIX WELL AND ADD CILANTRO, CUMIN, AND PEPPERCORNS. STORE IN A JAR AND ENJOY WITHIN THE NEXT 2 WEEKS.
COTTAGE-BOUND https://cottage-bound.com/

Check out this recipe for taco pickles below and give them a try the next time you make tacos!  I hope you enjoyed this post and thanks again for reading!

Cheers- Ashley Nicole

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Comments

  1. Suzanne wrote:

    What is the measure of the liquid and sugar??

    Posted 4.15.18 Reply
    • Hi Suzanne,

      I apologize for not putting that down in the recipe for you. Sugar is 1/4 of a cup. 1/2 cup of white vinegar and 1/2 cup of apple cider vinegar. Let me know how it turns out!

      Posted 4.16.18 Reply

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