Does IT Pickle? Taco Fridge Pickles

Ingredients

• 2 pieces Cucumbers (pickling cucumbers, sliced into 1/4‑inch rounds)
• 1 cup White Distilled Vinegar (5% acidity)
• 1 cup Water (filtered)
• 2 tablespoons Kosher Salt (for brine)
• 1 tablespoon Granulated Sugar (adds a hint of sweetness)
• 2 tablespoons Taco Seasoning (store‑bought or homemade blend (chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt, pepper))
• 1 piece Garlic Clove (minced (optional))
• 1 teaspoon Black Peppercorns (whole, optional)

Instructions

1. Slice Cucumbers

   Wash the cucumbers, trim the ends, and slice them into uniform 1/4‑inch rounds.

   Time: PT5M

2. Sterilize Jars

   Wash jars and lids, place the jars in a pot of boiling water for 5 minutes, then remove with tongs and let them air‑dry on a clean towel.

   Time: PT5M

3. Prepare Brine

   In a saucepan combine the vinegar, water, kosher salt, sugar, taco seasoning, minced garlic, and peppercorns. Bring to a boil, stirring until the salt and sugar are completely dissolved.

   Time: PT7M

   Temperature: Boiling

4. Cool Brine

   Remove the saucepan from heat and let the brine cool for about 5 minutes until it is warm, not hot, before pouring over the cucumbers.

   Time: PT5M

5. Pack Cucumbers into Jars

   Place the sliced cucumbers tightly into the sterilized jars, leaving about ½ inch of headspace at the top.

   Time: PT3M

6. Add Brine to Jars

   Using a funnel, pour the warm brine over the cucumbers, fully covering them. Tap the jars gently to release any trapped air bubbles.

   Time: PT3M

7. Seal and Refrigerate

   Close the jars with their lids, let them come to room temperature, then place them in the refrigerator for at least 5 days before eating.

   Time: PT2M

8. Clean Up

   Wash all used utensils, the saucepan, cutting board, and wipe down the work surface.

   Time: PT10M

Nutrition Facts

Calories

31

Protein

0g

Carbohydrates

8g

Fat

0g

Fiber

0.5g

Ingredient Substitutions

• Instead of Cucumbers: Zucchini
• Instead of White Distilled Vinegar: Apple Cider Vinegar
• Instead of Kosher Salt: Sea Salt
• Instead of Granulated Sugar: Honey (reduce amount)
• Instead of Taco Seasoning: Homemade chili powder blend
• Instead of Garlic Clove: Garlic powder 1/4 tsp
• Instead of Black Peppercorns: Ground black pepper 1/4 tsp

Equipment Needed

• Saucepan
• Glass Mason Jars with Lids
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Funnel (optional)
• Ladle or Large Spoon
• Clean Kitchen Towel

Critical Steps — Do Not Skip

• Sterilize jars to prevent contamination
• Ensure the brine is fully dissolved and seasoned before pouring
• Cool the brine slightly to preserve cucumber crunch
• Seal jars tightly to keep air out and maintain flavor

Chef Tips from the Video

• Add a few whole peppercorns and a clove of garlic for deeper flavor.
• Use small pickling cucumbers for the best crunch.
• For a smoky twist, include a pinch of smoked paprika in the taco seasoning.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks

Freezer: Not recommended

Room temperature: Do not store at room temperature; keep refrigerated

Make-Ahead Tips

• The pickles improve in flavor after 5–7 days; they can be made a week ahead.
• If you prefer less salt, reduce the kosher salt by ¼‑½ tablespoon.
• Add a sliced jalapeño or a few fresh cilantro sprigs for extra heat and aroma.

Frequently Asked Questions