Taco Pickles

September, 2019

Taco pickle recipes are popping up everywhere. This one’s particularly delicious and fast work with a mandolin.

3 cups thinly sliced radishes

4 cups thinly sliced carrots

2 thinly sliced, large shallots

2 thinly sliced, seeded jalapeños

1/4 cup roughly chopped cilantro

1 tsp mustard seeds

1 tsp cumin seeds

1/2 cup white wine vinegar

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

6 tbsp white sugar

2 tsp salt

Toss all the sliced veggies, jalapeños, cilantro and mustard and cumin seeds together in a large mason jar (or 4 pint jars). Add the vinegars to a medium-sized pot, and stir in the sugar and salt until dissolved. Bring to a slow boil over medium heat, then carefully pour the hot brine over the veggies to cover. Let cool 30 minutes, add the lid and place in the fridge overnight before serving. Stores refrigerated for 1 month.