Let’s taco 🌮 bout pickles. 🥒

Ingredients

• 4 Cucumbers (snacking‑size, washed and cut into spears)
• 1 cup White Vinegar (distilled white vinegar)
• 1 cup Water (filtered)
• 1 packet Pickle Seasoning (pre‑packaged pickle spice blend)
• 2 tbsp Taco Seasoning (heavy‑handed for bold flavor)
• 0.25 cup Fresh Cilantro (ripped, loosely packed)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and cut each into 4‑5 spears of equal length.

   Time: PT5M

2. Pack Cucumbers into Jar

   Place the cucumber spears tightly into the mason jar, standing them upright. Leave about 1‑1.5 inches of headroom at the top.

   Time: PT2M

3. Make the Brine

   In a saucepan combine 1 cup water, 1 cup white vinegar, the packet of pickle seasoning, 2 tbsp taco seasoning, and the ripped cilantro. Bring to a rolling boil, stirring until the seasonings dissolve.

   Time: PT5M

4. Pour Brine Over Cucumbers

   Using a funnel, carefully pour the hot brine over the packed cucumbers, ensuring they are fully submerged. Fill the jar to the top, maintaining the 1‑1.5 inch headroom.

   Time: PT2M

5. Cool and Refrigerate

   Allow the jar to come to room temperature, then seal the lid and place the jar in the refrigerator for at least 24 hours before serving.

   Time: PT0M

6. Cleanup

   Wash the cutting board, knife, saucepan, measuring cup, and any other used utensils.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0g

Carbohydrates

3g

Fat

0g

Fiber

1g