Crisp Taco Spiced Pickles (Printable)

Crisp dill pickles infused with taco spices create a tangy, spicy, and addictive snack or side.

# Components:

→ 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 (optional)
05 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Fresh Additions (optional)

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

# Directions:

01 - Place drained pickle spears or chips into a large clean jar or airtight container.
02 - Whisk together pickle brine, taco seasoning, smoked paprika, and crushed red pepper flakes until fully combined.
03 - Add sliced garlic and jalapeño to the jar if desired.
04 - Pour the seasoned brine over pickles, ensuring complete submersion.
05 - Seal the container tightly and gently shake to evenly distribute spices.
06 - Refrigerate at least 24 hours, shaking or turning the jar occasionally for uniform flavor.
07 - Serve chilled as a snack, a side dish, or a sandwich topping.

# Expert Advice:

01 -
  • It takes ten minutes of actual work, then the fridge does the rest while you go about your day.
  • The flavor is loud and unapologetic, perfect for anyone who thinks regular pickles need a little more personality.
  • You can dial the heat up or down depending on who's eating, making it as friendly or as fiery as you want.
02 -
  • Make sure the pickles stay submerged in the brine, exposed pieces won't pick up the seasoning and can dry out.
  • If the flavor feels too salty after the first taste, add a splash of water to the brine and let it sit another few hours to balance out.
  • Shake the jar at least once during the marinating time, otherwise the spices settle at the bottom and the top pickles taste plain.
03 -
  • Use homemade taco seasoning if you can, it tastes fresher and you can skip the anticaking agents and excess salt.
  • If you want a smokier flavor, add a pinch of chipotle powder to the brine along with the paprika.
  • Save the leftover brine after you finish the pickles, it makes a great base for marinating chicken or drizzling over roasted vegetables.
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