Taco Pickles

Saturday I was so busy that typing didn’t even enter into my day.  I made these Taco Pickles and 4 different kinds of Christmas goodies. I haven’t even started wrapping yet but at least everything else is getting done… albeit not as quickly as I would have liked lol.

These also go by the name Mexican pickled vegetables but I’ve always called them Taco Pickles and they will make a great addition to our Christmas Preserves baskets this year!



Here is everything I used to make them.


I washed, peeled and sliced all of the vegetables and mixed them together.


I put 1/4 tsp. of minced garlic into the bottom of each jar and then packed the vegetables into my prepared jars and set aside.


In a large pot, I mixed together the white vinegar, sugar, red wine vinegar and apple cider vinegar and brought the mixture to a full boil, then it cool to room temperature.


Once the vinegar mixture was at room temperature I poured it into the jars, cleaned the rims and put the lids on.

I processed the jars in a hot water bath for 10 minutes, wiped down the jars and put them with the rest of the Christmas preserves.



Taco Pickles

Preparation Time: 25 minutes  Processing Time: 10 minutes  Servings: 6 – 500 ml jars


  • 2 cups sliced radish
  • 6 carrots
  • 4 or 5 jalapeños
  • 1 cup chopped cilantro
  • 2 tbsp. sea salt
  • 1 1/2 tsp. minced garlic
  • 2 cups of distilled white vinegar
  • 3/4 cup apple cider vinegar
  • 3/4 cup red wine vinegar
  • 1 cup water
  • 3/4 cup sugar


  1. Prepare jars and set aside.
  2. Wash, peel and slice vegetables into a large bowl, mix and set aside.
  3. Put 1/4 tsp. minced garlic into each jar.
  4. Pack prepared vegetables into jars.
  5. In large pot, add white vinegar, apple cider vinegar, red wine vinegar, salt, sugar and water.
  6. Bring to a boil and then let stand until it reaches room temperature.
  7. Pour vinegar into jars with vegetables, put lids and rings on jars.
  8. Process jars in a hot water bath for 10 minutes.
  9. Store in a dark cool place.

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