Kick your Taco Tuesday up a notch with these quick and crunchy refrigerator pickled vegetables
Happy Taco Tuesday friends! It’s also the 21st of the month, which means it’s time for a Recipe ReDux post – and how convenient is this – February’s theme is all about tacos! We were asked to share a healthy, creative take on tacos. Tacos are kind of a staple food in my house, because they’re such a quick, easy, no recipe and minimal ingredients dinner. If I have lots of time, I’ll do them with grilled fish and a cabbage slaw, if I have a little bit of time, I’ll grill up some chicken and make guacamole and beans, and if I have absolutely no time, it’s just canned black beans and sliced avocado with a sprinkle of salt.
Because most of my evenings fall into the last category, I decided it might be best to always keep a supply of this Pickled Taco Salad on hand. It keeps for over a month in the refrigerator, and it adds such a fabulous crunchy, fresh zing of flavor to any kind of taco – even the most plain and simple kind. It’s even perfect just served with toasted corn tortillas (and a margarita of course).
I’ve made a similar recipe in the past, with radishes and carrots, but I actually simplified the pickling mixture in this recipe, and I’m not gonna lie, I’m totally in love with swapping jicama for the radishes, and the addition of corn. In fact, after I wrapped up the photos for this recipe, I even added the black beans I used in the photo and I’m lovin’ that even more. This is the recipe that just keeps on getting better no matter what you add to it!
I’m definitely a corn tortilla kind of girl. Just a spritz of olive oil, a sprinkle of sea salt, and a quick toast on a hot pan. Crunchy-chewy heaven. And the cool, crisp and tangy veggies along with it are all I need for dinner. Maybe a slice or two of avocado if there’s one around.
Once you try these vegetables, I swear, you’ll never go back to topping your tacos with lettuce and tomatoes again. Ever.
Kick your #TacoTuesday up a notch with these quick, refrigerator #Pickled Taco Vegetables #TheRecipeRedux Click To Tweet
- 2 cups white vinegar
- 1½ cups water
- 4 garlic cloves, peeled and smashed
- ¾ cup sugar
- 1 tablespoon pickling salt
- 1 medium jicama, peeled
- 3 large carrots, peeled
- 1 small or ½ large sweet onion, peeled
- ½ pound (about half a 16 ounce package) frozen sweet corn
- 2 large jalapeño peppers, cored, and seeded.
- 1 bunch of fresh cilantro (about 1 cup lightly packed) roughly chopped
- Combine the vinegar, water, garlic, sugar, and salt in a large saucepan and bring it to a boil. Reduce the heat and let it simmer for about 3 minutes. Turn off the heat, and let the mixture cool.
- While the pickling liquid is cooling, slice the jicama and carrots into thin matchstick pieces, about 2-inches long. Slice the onion into thin slices. Slice the jalapeño peppers into thin rings.
- Combine the jicama, carrots, onion, corn, jalapeño peppers, and cilantro in a large mixing bowl, and toss well to combine the vegetables.
- Pack the vegetables into a large half-gallon size glass mason jar, or several small jars.
- Pour the cooled pickling liquid over the vegetables, and lightly press them down to make sure they are covered.
- Let sit in the refrigerator for at least one day, and up to one week for flavor to develop.
Store tightly covered in the refrigerator for up to 6 weeks.
Make sure you visit the other members of the Recipe ReDux to see what they’ve cooked up for Taco Tuesday!