Taco Pickles (Printable Version)

Crisp dill pickles marinated in bold taco seasoning for a spicy, tangy, and addictive snack.

# What You'll 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
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon crushed red pepper flakes

→ Fresh Additions

06 - 1 clove garlic, sliced
07 - 1 small jalapeño, sliced

# How To Make It:

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 -
  • They transform from ordinary pickles into conversation starters in just 24 hours without any cooking whatsoever.
  • The unexpected flavor combo somehow works with everything from burgers to nachos, solving that what else should I serve dilemma.
02 -
  • Cutting your pickle spears in half before marinating speeds up the flavor absorption dramatically if youre in a hurry.
  • The brine actually gets better after the first batch, so save it to make a second round which often turns out even more flavorful than the first.
03 -
  • Warm the brine slightly before adding the spices to help them dissolve completely and bloom their flavors before hitting the cold pickles.
  • Save the flavored brine after your pickles are gone to use as a remarkable marinade for chicken thighs or as the acid in homemade salad dressing.
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