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Taco Pickles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

When I eat Tex-Mex, I enjoy a spicy, vinegary condiment on my food. And when we have fish for dinner, I want something with a bit of a bite to it, to add some excitement. Fish can be a bit tame on that dinner plate. You could also tuck a spoonful of this crispy, spicy, sweet and puckery delight in a sandwich or anywhere else a spicy flavor is desired!

For this recipe we used carrots stored in our root cellar from last fall, I think we can call the root cellar project a success!

Taco Pickles to serve with anything TexMex!
Taco Pickles in the making.

Taco Pickles
adapted from:  Eva Kolenko
makes about 1 quart

2 bunches of radishes
4-6 carrots depending upon size
1 bunch cilantro
1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce

1/2 c white distilled vinegar
1/4 c red wine vinegar
1/2 c sugar
1 t salt

1/4 c cider vinegar

Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature.


Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice (wear gloves if you have them!) the pepper, remove membrane and seeds if desired.

Combine vegetables in a large bowl and set aside.

Taco Pickles

When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on counter to ferment and pickle, from 24-48 hours. Refrigerate to store.

* I used one jalapeno pepper and for my taste buds this is what I might call "medium" in heat. I will definitely make again, but use the Frank's for a mild version.

Enjoy!

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this post shared with:
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
garden tuesday @ sidewalk shoes
maple hill hop @ maple hill 101
tuesday garden party @ an oregon cottage
home acre hop @ on the home front

4 comments

  1. I often make pickled red onions to go with Mexican dinners. But I really love this idea with the radishes and carrots. I can't wait to try it. Thank you, Rocquie

    ReplyDelete
  2. I love this!!! Thanks for linking up to Garden Tuesday!

    ReplyDelete
  3. Looks delicious, thanks for sharing with Hearth and soul blog hop. pinning.

    ReplyDelete

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