It’s Taco Tuesday and I am looking for a new topping for my tacos! Sure I can settle for cheese, sour cream and lettuce but why not take it up a notch and use these Pickled Veggie Taco Toppings on my tacos?
We often like to use my Pickled Red Onions with our tacos so I figured I would come up with another recipe using different types of vegetables.
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This taco topping is packed full of flavor and brings a little heat with it thanks to the Jalapeรฑos. I especially like this topping when having steak tacos but it’s also very good with chicken tacos.
This recipe involves pickling the vegetables using a hot vinegar mixture so it does not require any special processing. Once you seal the jars you simply store them in the refrigerator.
How Hot Are the Peppers
The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.
| Pepper Type | Scoville Rating (Heat) |
|---|---|
| Bell Pepper | 0-0 |
| Banana Pepper | 0-500 |
| Poblano Pepper | 1000-1500 |
| Jalapeรฑo Pepper | 2500-8000 |
| Serrano Peppers | 10,000-25,000 |
| Manzano Pepper | 12,000-30,000 |
| Tabasco & Cayenne | 30,000-50,000 |
| Habanero Pepper | 100,000-300,000 |
| Ghost Pepper | 855,000-1,000,000 |
| Carolina Reaper | 1,500,000-2,300,000 |
Gather your Ingredients
You will need these ingredients to make this homemade Pickled Veggie Taco recipe (see recipe card for quantities): Carrots, Radishes, Shallots, Fresh Cilantro, Jalapeรฑos, Whole Black Peppercorns, Mustard Seeds, Cumin Seeds, Red Pepper Flakes, Water, Apple Cider Vinegar, White Sugar and Salt.
How to Make Pickled Veggie Taco Toppings
- Clean 4 pint jars and lids. Pack the carrots, radishes, shallots, cilantro, and Jalapeรฑos evenly into pint jars.
- Divide peppercorns, mustard seeds, cumin seeds, and crushed red pepper flakes evenly among jars.
- In a small saucepan combine the water, vinegar, sugar and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Pour hot vinegar mixture over vegetables making sure to cover vegetables.
- Let cool for 30 minutes. Seal and label jars. Chill overnight before serving.
Pickled Veggie Taco Toppings
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Ingredients
- 1 lb Carrots, shredded
- 1 lb Radishes, shredded
- 1 Large Shallots, thinly sliced
- ยผ Cup Fresh Cilantro, chopped
- 2 Fresh Jalapeรฑos, sliced
- 2 Tsp Whole Black Peppercorns
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds
- ยผ Tsp Crushed Red Pepper Flakes, crushed
- 2 ยฝ Cups Water
- 1 ยพ Cups Apple Cider Vinegar
- 4 Tsp White Sugar
- 4 Tsp Salt
Instructions
- Clean 4 pint jars and lids. Pack the carrots, radishes, shallots, cilantro, and Jalapeรฑos evenly into pint jars.
- Divide peppercorns, mustard seeds, cumin seeds, and crushed red pepper flakes evenly among jars.
- In a small saucepan combine the water, the vinegar, sugar and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar and salt. Pour hot vinegar mixture over vegetables making sure to cover vegetables.
- Let cool for 30 minutes. Seal and label jars. Chill overnight before serving.
My family loves tacos so when I came across this recipe I figured I would give it a try. It was a big hit, especially the pickled veggies. It gave the taco a different flavour and was delicious.