I’ve been on such a vegetable kick lately. I love how fresh and beautiful everything looks at the market, and sometimes I can’t resist buying way more than I need. Funny, I get the same feeling when I’m shoe shopping… Last week I bought far too many carrots, and the little pickling cucumbers were so crisp looking, and I had to have a huge beautiful bunch of radishes (the kind that actually come on the stems, with leaves, not in the bag!), and HOW could I pass on avocados that were on sale for $1 each!.
Is this the most beautiful bowl of color or what??
Unfortunately, I forgot that I was the only one home all week. It’s also been hot, which means there is no way I am pulling out pots and pans, especially to cook for myself. 🙁
Luckily, I remembered a recipe for Taco Pickles that I pinned a while ago, but hadn’t had a chance to try. I love crisp, pickled veggies, and thought these would be great with grilled tacos, as a light summer meal. I made a few minor changes to the original recipe, and I love the results! They make a perfect topping for grilled fish tacos (or any flavor tacos), or as a side appetizer with chips and guacamole. I grilled up a few corn tortillas, and topped them with some home made guac, black beans, and lots of these delicious veggies.
I think the cilantro absolutely MAKES this recipe. However, I am aware that there are some people who hate cilantro, so feel free to leave it out if you are one of them. Did you know that some people taste certain foods differently than most of us? It has something to do with smell receptors and genes, and cilantro is one of the foods that tastes really bad to some people. For me it’s beets. I think they smell and taste like dirt. Not that I ever actually ate dirt.
- 10 large radishes (1 bunch)
- 3 large carrots, peeled
- 1 pickling cucumber
- 1-2 jalapenos (depending on how hot you like it)
- 1 cup loosely packed cilantro, chopped
- 3 large garlic cloves, smashed
- 2 cups white vinegar
- ½ cup apple cider vinegar
- ½ cup red wine vinegar
- 1 cup water
- 1½ cups white sugar
- 2 tsp salt (or more to taste)
- 2 -32-oz canning jars (or equivalent)
- Slice all vegetables and jalapeno (remove the seeds and membrane from the jalapenos if you prefer less heat) into rounds, or thin slices and toss together.
- You should have about 5 cups sliced vegetables.
- Add chopped cilantro to vegetables. Stir to combine. Set vegetables aside.
- Mix vinegars, water, garlic, sugar, and salt in a medium saucepan and bring to a boil.
- Turn off heat, and let pan cool until contents come to room temperature. Remove garlic.
- Place vegetable mixture into 2-32 oz jars (or equivalent).
- Pour 2 cups of liquid into each jar, so that vegetables are covered with liquid.
- Place lids on jars, and refrigerate for at least 1 day and up to 4 weeks.
- Pickled vegetables are ready to eat in one day, and will continue to absorb the flavor of the pickling mixture as they sit.
How are you eating vegetables this summer?