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Pickled Taco Salad|Craving Something Healthy

Pickled Taco Salad {Recipe ReDux}

Prep Time 20 minutes
Cook Time 5 minutes
Author Craving Something Healthy


  • 2 cups white vinegar
  • 1 1/2 cups water
  • 4 garlic cloves peeled and smashed
  • 3/4 cup sugar
  • 1 tablespoon pickling salt
  • 1 medium jicama peeled
  • 3 large carrots peeled
  • 1 small or 1/2 large sweet onion peeled
  • 1/2 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.


If you like black beans, feel free to add a can of rinsed black beans to the vegetable mixture.
Store tightly covered in the refrigerator for up to 6 weeks.