Pickled Taco Vegetables Recipe

Introduction

Pickled taco vegetables add a vibrant, tangy crunch to your favorite Mexican dishes. Bursting with pineapple, peppers, cabbage, and jalapenos, this colorful mix is perfect for topping tacos or enjoying as a zesty side. With a blend of spices and vinegar, these pickles brighten any meal.

Ingredients

• 2 ripe pineapples, cleaned and cut into small pieces
• 2 large red bell peppers, cleaned and cut into small pieces
• 1 small head red cabbage, shredded
• 1 medium head green cabbage, shredded
• 1 large red onion, diced
• 6 jalapenos, seeded, stemmed, and minced (adjust to taste)
• 1 cup fresh cilantro, coarsely chopped
• 6 medium garlic cloves, minced
• 1/2 cup fresh lime juice (about 6 limes)
• 3 cups cider vinegar
• 3 cups white vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 2 tablespoons pickling salt
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander

Instructions

1. Prepare jars: Sanitize eight 1-pint jars by placing them in a large pot or canner with boiling water. Keep them at a slight boil to ensure they remain sterile.
2. Mix vegetables: In a very large bowl, combine the pineapple, red bell peppers, red and green cabbage, red onion, minced jalapenos, cilantro, and garlic. Stir well to blend all the ingredients evenly.
3. Make pickling liquid: In a medium pot, add the lime juice, cider vinegar, white vinegar, water, granulated sugar, pickling salt, ground cumin, and ground coriander. Bring this mixture to a boil, then reduce heat and maintain a simmer.
4. Fill jars: Remove the sterilized jars from the boiling water. Using a canning funnel, fill each jar with the vegetable mixture up to one inch from the top. Use the handle of a wooden spoon to press the mixture down gently to compact it and reduce air pockets.
5. Add pickling liquid: Reheat the boiling water in the canner. Ladle the hot pickling liquid into each jar, leaving one inch of headspace. Use the wooden spoon handle to poke inside the jars to release any trapped air bubbles.
6. Sanitize lids: Place the jar lids in a strainer and dip them in the boiling water for 30 seconds to sanitize.
7. Seal and process: Place the sanitized lids on the jars and screw on the bands finger-tight. Submerge the jars back into boiling water for 10 minutes to process them.
8. Cool and store: Remove the jars and let them sit undisturbed at room temperature until the lids pop, indicating a proper seal. Store the sealed jars at room temperature for up to six months.
9. Use: When ready, drain the pickled vegetables and use them as a tangy topping for tacos or other Mexican dishes, especially fish tacos.

Tips & Variations

• Adjust the number of jalapenos to control the heat level according to your preference.
• For a milder version, skip the seeds in the peppers and reduce cumin for a subtler spice note.
• Use red wine vinegar instead of white vinegar for a slightly different tang.
• If fresh pineapples are not available, pineapple chunks from the can (drained) can be used.

Storage

Store the sealed jars at room temperature for up to six months in a cool, dark place. Once opened, refrigerate and consume within 2 to 3 weeks for the best flavor and crunch. Reheat is not necessary; these pickled vegetables are enjoyed cold or at room temperature as a fresh topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this pickled mix?

Yes, you can experiment with other crunchy vegetables like carrots or radishes to add more texture and flavor.

How long should I wait before eating the pickled vegetables?

For best flavor, allow the pickled vegetables to sit sealed for at least 24 hours before consuming. The flavor will deepen the longer they sit.

Pickled Taco Vegetables Recipe

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4.5 from 146 reviews

This vibrant Pickled Taco Vegetables Recipe combines fresh pineapple, crunchy cabbages, colorful bell peppers, and spicy jalapenos with a tangy homemade pickling liquid. Perfectly pickled and preserved, these vegetables add a zesty, refreshing topping to tacos, especially fish tacos, enhancing any Mexican dish with a crisp and flavorful bite.

• Author: lina
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings (eight 1-pint jars) 1x
• Category: Pickles & Preserves
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 ripe pineapples, cleaned and cut into small pieces
• 2 large red bell peppers, cleaned and cut into small pieces
• 1 small head red cabbage, shredded
• 1 medium head green cabbage, shredded
• 1 large red onion, diced
• 6 jalapenos, seeded, stemmed, and minced (adjust to taste)
• 1 cup fresh cilantro, coarsely chopped
• 6 medium garlic cloves, minced

Pickling Liquid

• 1/2 cup fresh lime juice (about 6 limes)
• 3 cups cider vinegar
• 3 cups white vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 2 tablespoons pickling salt
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander

Instructions

1. Prepare Jars: Sanitize eight 1-pint jars by placing them in a large pot or canner filled with boiling water. Keep the jars submerged and boiling slightly to ensure they remain sterile for canning.
2. Mix Vegetables: In a very large bowl, combine the pineapple, red bell peppers, red cabbage, green cabbage, red onion, minced jalapenos, cilantro, and garlic. Stir everything thoroughly to blend all ingredients evenly.
3. Make Pickling Liquid: In a medium-sized pot, add lime juice, cider vinegar, white vinegar, water, granulated sugar, pickling salt, ground cumin, and ground coriander. Bring the mixture to a rolling boil, then reduce the heat to maintain a simmer.
4. Fill Jars: Remove the sterilized jars from the boiling water. Using a canning funnel, fill each jar with the vegetable mixture, leaving about one inch of headspace at the top. Press the mixture down gently with the handle of a wooden spoon to compact it and reduce air pockets.
5. Add Pickling Liquid: Reheat the boiling water in the canner. Ladle the hot pickling liquid into each jar over the vegetables, again leaving one inch of headspace. Use the wooden spoon handle to poke inside the jars to release trapped air bubbles.
6. Sanitize Lids: Place the jar lids in a strainer and dip them into boiling water for 30 seconds to sanitize before sealing.
7. Seal and Process: Place the sanitized lids on the jars and screw on the bands finger-tight. Submerge the jars back into the boiling water and process them for 10 minutes to seal properly.
8. Cool and Store: Carefully remove the jars with tongs and let them sit undisturbed at room temperature until the lids pop, indicating a good seal. Store sealed jars at room temperature for up to six months.
9. Use: When ready, drain the pickled vegetables and use them as a tangy, crunchy topping for tacos, especially fish tacos, or other Mexican dishes to add bright, zesty flavor.

Notes

• Adjust the jalapeno quantity based on your preferred spice level.
• Use gloves when handling jalapenos to avoid skin irritation.
• Ensure jars and lids are fully sterilized to prevent spoilage.
• Store pickled vegetables in a cool, dark place for best shelf life.
• Let the pickled vegetables sit for at least 24 hours before using for best flavor development.
• Once opened, keep refrigerated and consume within 2-3 weeks for freshness.

Keywords: pickled vegetables, taco toppings, Mexican pickle, pineapple pickles, homemade pickles, spicy pickled vegetables, fish taco topping