Get these spicy taco pickles made with pickled carrots, jalapeños, and radishes that you find at your local taqueria, in your home with this easy recipe!
1 bunch of radishes (greens removed)
4 large carrots (peeled)
3/4 cup fresh cilantro
1 1/4 cup distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar
1 cup tequila
1 teaspoon salt
2 canning jars with lids (32oz each)
Prep your vegetables
Slice your carrots, radishes, and jalapeños as thin as you can. I use this slicer.
Chop your cilantro, removing long stem pieces
Layer the sliced carrots, radishes, jalapeños, and cilantro in your jars.
Prepare the pickling liquid
In a saucepan, combine the sugar, salt, and all the vinegars.
Bring to a boil on the stove top.
Remove and let cool 5 mins.
Add the tequila.
Make the Taco Pickles
Slowly pour the warm pickling liquid into the jars covering the carrots, radishes, and jalapeños completely.
Tap the jars on the counter or stir a little with a spoon or long stick to release any bubbles.
If you need more liquid, top with more white vinegar.
Let cool completely.
Add the lids.
Place in the refrigerator overnight or at least 4 hours. The longer they sit the better.
If making these a few days in advance, turn the jars upside down every 24 hours to ensure that all the vegetables are in the pickling liquid.
These taco pickles will last up to 2 weeks in the fridge.
*if you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Condiments, Relishes, Pickles
- Method: Refrigerator
- Cuisine: Mexican
Keywords: taco pickles, pickles, carrots, radishes, jalapeños, cilantro, vinegar, quick pickles, refrigerator pickles, escabeche