Save I discovered taco pickles during a summer potluck where everyone brought something unexpected. My friend Dani showed up with this jar of speckled pickle spears that disappeared within minutes. The combination of familiar dill tang with Mexican spices was mind-blowing - I practically cornered her in the kitchen demanding the recipe. It's almost embarrassing how simple they are to make for how addictive they turn out.
Last game day, I set out a jar of these alongside the usual chips and dips, not making any announcement about them. I caught my brother-in-law, who claims to hate pickles, sneaking his third one when he thought nobody was looking. By halftime, I was scribbling the recipe on napkins for half a dozen people who couldn't believe something this flavorful required zero cooking.
Ingredients
- Dill pickle spears or chips: I prefer spears for snacking and chips for topping burgers or tacos, but either way, look for pickles with a good snap to them.
- Taco seasoning: Store-bought works perfectly, but making your own lets you customize the heat level and avoid any fillers or excess sodium.
- Smoked paprika: This optional ingredient adds a subtle smokiness that makes people think these are somehow grilled.
- Garlic and jalapeño: Fresh additions that infuse during marinating, creating layers of flavor beyond just the seasoning.
Instructions
- Prep your container:
- Start with a clean jar that will comfortably fit all your pickle spears without cramming them too tight. I like using the original pickle jar after rinsing it out.
- Create your taco brine:
- Whisk the brine with taco seasoning until you see the spices fully dissolve. The liquid should look richly colored and aromatic.
- Add the fresh elements:
- Tuck slices of garlic and jalapeño between the pickle spears for extra dimension. You'll watch these infuse the brine with more character over time.
- Pour and seal:
- Cover the pickles completely with your seasoned brine, making sure nothing is sticking up above the liquid. Seal tightly to lock in all those flavors.
- The waiting game:
- This is the hardest part - leave them alone for at least 24 hours. Give the jar a gentle turn whenever you open the fridge to redistribute the spices.
Pin it Last Cinco de Mayo, I brought these to my sister's party where they ended up being incorporated into practically everything - chopped into guacamole, layered into quesadillas, even muddled into a spicy margarita by my cocktail-enthusiast cousin. What started as a simple side became the unexpected star ingredient of the entire spread, spawning a group text thread dedicated to new ways people were using them.
Serving Suggestions
Beyond straight snacking, these taco pickles have transformed countless meals in my kitchen. They add bright acidity when chopped into taco meat, create a flavor explosion when layered into grilled cheese sandwiches, and completely elevate a basic charcuterie board. My personal favorite is dicing them as a relish for hot dogs where they replace both pickles and hot sauce in one brilliant move.
Storage Tips
I've found these pickles maintain their perfect texture and flavor for about two weeks in the refrigerator, though they rarely last that long in my house. The brine becomes increasingly flavorful over time, so I sometimes save it after the pickles are gone to use as a marinade for chicken or to add a splash to homemade salsa for an unexpected twist.
Customization Ideas
The basic recipe is infinitely adaptable to your personal taste preferences or whatever you have on hand. I've made southwest versions with corn kernels and black beans added to the jar, and a smoky chipotle variation using adobo sauce instead of some of the taco seasoning.
- For a sweeter profile, add a tablespoon of honey to the brine before pouring over the pickles.
- Try using different pickle varieties like bread and butter or even pickled green beans for a completely different experience.
- For a more complex heat, substitute fresh habanero for the jalapeño if you dare.
Pin it These taco pickles have become my signature contribution to gatherings, earning me a reputation as someone who brings the unexpected. They're proof that sometimes the simplest kitchen experiments yield the most memorable results.
Frequently Asked Questions
- → How long do taco pickles need to marinate?
Allow the pickles to marinate for at least 24 hours in the refrigerator for optimal flavor absorption. Shake or turn the jar occasionally to ensure even seasoning distribution throughout.
- → Can I adjust the spice level?
Yes, easily customize the heat by omitting red pepper flakes and jalapeño for a milder version, or add extra crushed red pepper for more intensity. You can also control spice through your choice of taco seasoning blend.
- → How long do taco pickles last in the refrigerator?
When stored in an airtight container, taco pickles keep well in the refrigerator for up to 2 weeks. Ensure they remain fully submerged in the seasoned brine for best preservation.
- → What type of pickles work best?
Both dill pickle spears and chips work excellently. Choose spears for a substantial snack or chips for easier serving at parties and on sandwiches. Ensure they're drained well before marinating.
- → Can I use homemade taco seasoning?
Absolutely! Homemade taco seasoning allows better control over salt content and spice levels. This also helps accommodate specific dietary needs and flavor preferences more precisely.
- → What are the best ways to serve taco pickles?
Enjoy them straight from the jar as a snack, serve alongside nachos and burgers, use as a sandwich or taco topper, or chop them into salads for an extra tangy kick of flavor.