Taco Pickles (Printable Copy)

Bold taco-seasoned dill pickles with a spicy kick. Vegan, gluten-free, and perfect for parties or as a zesty side.

# What You Need:

→ Pickles

01 - 1 quart dill pickle spears or chips, drained

→ Marinade

02 - 1 cup pickle brine (from the jar)
03 - 2 tablespoons taco seasoning (store-bought or homemade)
04 - 1 teaspoon smoked paprika (optional)
05 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Fresh Additions

06 - 1 clove garlic, sliced (optional)
07 - 1 small jalapeño, sliced (optional)

# How to Make:

01 - Place the drained pickle spears or chips into a large clean jar or airtight container.
02 - In a bowl, whisk together the pickle brine, taco seasoning, smoked paprika, and red pepper flakes until well combined.
03 - Add sliced garlic and jalapeño to the jar, if using.
04 - Pour the seasoned brine over the pickles, ensuring they are fully submerged.
05 - Seal the container tightly and shake gently to distribute the spices.
06 - Refrigerate for at least 24 hours, shaking or turning the jar occasionally for even seasoning.
07 - Serve chilled as a snack, side, or sandwich topper.

# Expert Advice:

01 -
  • Unforgettable Flavor: The smoky taco seasoning adds a deep, savory complexity to every bite.
  • Minimal Effort: Takes only 10 minutes of preparation before chilling.
  • Dietary Friendly: A naturally vegan and gluten-free snack option.
  • Customizable Heat: Easily adjustable spice levels for mild or extra-spicy preferences.
02 -
  • Ensure the pickles remain fully submerged in the brine for the best flavor infusion.
  • Shake the jar occasionally during the 24-hour marinating period to prevent spices from settling at the bottom.
  • Always check seasoning labels for hidden allergens like wheat or dairy if you have dietary restrictions.
  • These pickles will keep in the refrigerator for up to 2 weeks.
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