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