Taco Pickles (Printable version)

Crisp dill pickles marinated in taco seasoning with a spicy kick. Vegan, gluten-free, and perfect for parties or as a zesty side.

# Needed ingredients:

→ 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, for extra depth)
05 - 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

→ 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 Suggestions:

01 -
  • Theyre shockingly easy to throw together with ingredients you probably already have on hand.
  • The tangy brine soaks up all that smoky, spicy taco flavor and turns ordinary pickles into something you cant stop reaching for.
02 -
  • Dont skip the shaking, settled spices at the bottom mean some pickles end up bland while others are overpowering.
  • If your pickles float, press them down with a clean spoon or small lid to keep them under the brine for even marinating.
03 -
  • Use homemade taco seasoning if you can, it gives you complete control over the salt and spice balance and tastes fresher.
  • Shake the jar upside down a few times during marinating to make sure the spices dont all settle at the bottom and leave the top pickles underseasoned.
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