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Pickled Taco Vegetables

Pickled Taco Vegetables
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Add a burst of flavor to your meals with Pickled Taco Vegetables! This vibrant and tangy mix is the perfect topping for tacos, sandwiches, or salads, bringing a refreshing twist to your favorite dishes. Easy to prepare and packed with nutrients, these pickled veggies will elevate your culinary experience while adding a healthy crunch. Ideal for gatherings or meal prep, you can enjoy their delightful taste for up to six months when properly stored. Get ready to impress your family and friends with this simple yet flavorful recipe!

Ingredients

Scale
  • 2 ripe pineapples, cut into small pieces
  • 2 large red bell peppers, diced
  • 1 small head red cabbage, shredded
  • 1 medium head green cabbage, shredded
  • 1 large red onion, diced
  • 6 jalapeños, minced
  • 1 cup fresh cilantro, chopped
  • 6 garlic cloves, minced
  • ½ cup fresh lime juice
  • 3 cups cider vinegar
  • 3 cups white vinegar
  • 2 cups water
  • ½ cup granulated sugar
  • 2 tablespoons pickling salt
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander

Instructions

  1. Sanitize eight 1-pint jars in boiling water.
  2. In a large bowl, combine all chopped vegetables and garlic.
  3. For the brine: In a medium pot, mix lime juice, vinegars, water, sugar, salt, cumin, and coriander; bring to a boil then simmer.
  4. Fill jars with the vegetable mixture up to one inch from the top; pack down gently.
  5. Pour hot brine into each jar until filled; release air bubbles using a wooden spoon.
  6. Seal jars with sterilized lids and process in boiling water for ten minutes.
  7. Allow jars to cool until sealed; store at room temperature.

Nutrition

Find it online: https://quickwithemma.com/pickled-taco-vegetables/