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    Home » Recipes » Sauces & Rubs

    Pickled Veggie Taco Toppings

    Published on April 13, 2020 - Updated on January 12, 2023 by Chef Rodney - Leave a Comment - This post may contain affiliate links.

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    These Pickled Veggie Taco Toppings are perfect for tacos or burritos. Beware as these veggies are spicy thanks to the jalapeños.
     
    pickled veggie taco topping

    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?

    pickled veggie taco topping ready for pickling

    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.

    pickled veggie taco topping in mason jar

    This taco topping is packed full of flavor and brings a little heat with it thanks to the Jalapeños. I especially like this topping when having steak tacos but it's also very good with chicken tacos.

    pickled veggie taco topping

    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.

    pickled veggie taco topping

    🌶 How to Handle Hot Peppers

    The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!

    Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.

    fresh jalapeños
    Fresh Jalapeños

    🌡️ How Hot are the Peppers

    The Scoville Scale is the measurement that tells you the spiciness of a given type of pepper.

    Pepper TypeScoville Rating (Heat)
    Bell Pepper0-0
    Banana Pepper0-500
    Poblano Pepper1000-1500
    Jalapeño Pepper2500-8000
    Serrano Peppers10,000-25,000
    Manzano Pepper12,000-30,000
    Tabasco & Cayenne30,000-50,000
    Habanero Pepper100,000-300,000
    Ghost Pepper855,000-1,000,000
    Carolina Reaper1,500,000-2,300,000
    pickled veggie taco topping
    pickled veggie taco topping

    For more great recipes with Mustard Seeds, I suggest you check these recipes out:

    • How to make Homemade Seasonings
    • Easy Homemade Ham Marinade
    • Green Pepper Cucumber Relish
    • Bread & Butter Pickles

    📋 What ingredients do I need

    You will need these ingredients to make this homemade Pickled Veggie Taco recipe (see recipe card for quantities): Carrots, Radishes, Shallots, Fresh Cilantro, Jalapeños, 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 Jalapeños 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 topping

    Pickled Veggie Taco Toppings

    These Pickled Veggie Taco Toppings are perfect for tacos or burritos. Beware as these veggies are spicy thanks to the jalapeños.
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Cooling Time 30 mins
    Total Time 1 hr
    Course Condiments, Sauces & Dry Rubs
    Cuisine American
    Servings 4 Pints
    Calories 120 kcal

    Ingredients
     

    • 1 lb Carrots, shredded
    • 1 lb Radishes, shredded
    • 1 Large Shallots, thinly sliced
    • ¼ Cup Fresh Cilantro, chopped
    • 2 Fresh Jalapeños, sliced
    • 2 teaspoon Whole Black Peppercorns
    • 1 teaspoon Mustard Seeds
    • 1 teaspoon Cumin Seeds
    • ¼ teaspoon Crushed Red Pepper Flakes, crushed
    • 2 ½ Cups Water
    • 1 ¾ Cups Apple Cider Vinegar
    • 4 teaspoon White Sugar
    • 4 teaspoon Salt
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    Instructions
     

    • Clean 4 pint jars and lids. Pack the carrots, radishes, shallots, cilantro, and Jalapeños 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.

    Nutrition

    Calories: 120kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 2466mgPotassium: 780mgFiber: 6gSugar: 13gVitamin A: 19124IUVitamin C: 33mgCalcium: 92mgIron: 2mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Sauces and Dry Rub Recipes

    • Rachael's Horseradish French Fry Dipping Sauce
    • Simple Poblano Ranch Sauce
    • Gluten Free Sweet & Sour Sauce
    • Copycat Taco Bell Green Sauce
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    Hi! I'm Rodney and welcome to my blog. I am a foodie and self-taught cook. See More →

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