Taco Pickles

Ingredients

• 8 pieces Mini Cucumbers (washed and trimmed)
• 2 tablespoons Fresh Cilantro (finely diced)
• 2 teaspoons Taco Seasoning (store‑bought or homemade blend)
• 0.5 cup White Vinegar (5% acidity)
• 0.5 cup Cold Water (chilled)

Instructions

1. Cut Cucumbers

   Trim the ends off the mini cucumbers and cut each into 3‑4 spears of equal length.

   Time: PT5M

2. Dice Cilantro

   Rinse the cilantro, pat dry, and dice finely.

   Time: PT2M

3. Combine Ingredients

   Place cucumber spears in the mixing bowl, add the diced cilantro and sprinkle the taco seasoning over them. Toss gently to coat.

   Time: PT3M

4. Add Brine

   Pour the white vinegar and cold water over the cucumber mixture, ensuring the spears are fully submerged.

   Time: PT2M

5. Pack and Refrigerate

   Transfer the seasoned cucumbers and brine into the glass jar, seal tightly, and place in the refrigerator for at least 48 hours before serving.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

0g

Carbohydrates

2g

Fat

0g

Fiber

0.5g