Save to Pinterest I discovered taco pickles completely by accident at a friend's taco night—they'd emptied a jar of dill pickles and tossed in some leftover taco seasoning just to see what would happen. By the next day, everyone was sneaking pickles straight from the jar. That moment of casual kitchen experimentation stuck with me, and now I make a batch almost every other week.
Last summer I brought a jar to a potluck where nobody knew what to expect, and three people asked for the recipe before I even sat down. It's funny how something so simple—just pickles and seasoning—became the dish people talked about for weeks.
Ingredients
- Dill pickle spears or chips (1 quart, drained): Start with pickles you actually enjoy eating straight from the jar, because that's exactly what you'll be doing.
- Pickle brine (1 cup): Save the liquid from your original jar—it's the base that carries all the flavor and keeps everything crisp.
- Taco seasoning (2 tablespoons): Go homemade if you have time; store-bought works great too, but homemade lets you dial in salt and heat exactly how you like it.
- Smoked paprika (1 teaspoon): This adds a subtle smokiness that makes people wonder what your secret ingredient is.
- Crushed red pepper flakes (1/2 teaspoon): Start here and add more next batch if you want to turn up the heat.
- Garlic (1 clove, sliced): Fresh garlic makes the brine taste alive, not flat.
- Jalapeño (1 small, sliced): This is your optional heat booster and flavor accent, depending on your mood and who's eating them.
Instructions
- Drain and jar your pickles:
- Pour out the original brine from your pickle jar and let the spears or chips sit in a colander for a minute. Transfer them into a clean, dry jar or container that seals tight.
- Build the seasoned brine:
- Whisk together the reserved pickle brine, taco seasoning, smoked paprika, and red pepper flakes in a bowl until the powder dissolves and there are no visible clumps. The mixture should smell bold and immediately appetizing.
- Add fresh elements:
- Slice your garlic thin and your jalapeño into rings, then scatter them into the jar with the pickles. These fresh additions will infuse the brine with their flavor.
- Seal and shake:
- Pour the seasoned brine over everything, making sure every pickle is submerged. Seal the container tight and give it a gentle shake to distribute the spices evenly throughout.
- Let time do the work:
- Refrigerate for at least 24 hours, shaking or tilting the jar every so often if you remember. The pickles get better each day for the first few days.
- Eat and enjoy:
- Serve them straight from the jar, cold and crunchy, or use them to elevate whatever you're eating.
Save to Pinterest There's something deeply satisfying about having a jar of these in your fridge that you made yourself. It's the kind of thing that turns a regular sandwich into something worth getting excited about.
How to Make Them Your Own
The beauty of taco pickles is that you can adjust them based on what you have and what you're craving. Some people skip the jalapeño and red pepper flakes entirely for a milder version that still tastes amazing. Others add extra smoked paprika for deeper flavor, or throw in cilantro and a squeeze of lime juice. The framework stays the same, but the details are yours to play with.
Where These Pickles Shine
I've served these on nachos, chopped into taco filling, as a crunchy side for pulled pork sandwiches, and straight from the jar as a conversation-starting appetizer. They work anywhere you want to add a spicy, briny, garlicky punch without any fuss.
The Perfect Refrigerator Staple
These keep for up to two weeks in a sealed jar, getting more flavorful as the days go on. Make a batch and forget about it until you need a quick flavor boost or a snack that feels special. The minimal prep time means you can have them ready faster than you can decide what to do with them.
- Store them in a sealed jar on the coldest part of your fridge shelf.
- If the brine gets cloudy, the jar wasn't sealed tight enough; transfer to a fresh jar and they'll be fine.
- Make a double batch—they disappear faster than you'd expect.
Save to Pinterest Taco pickles are proof that the simplest recipes often become the ones people remember. Keep a jar ready, and watch how quickly they become the thing people ask you to bring.
Common Recipe Questions
- → How long should the pickles marinate?
Allow them to marinate for at least 24 hours to absorb the full bold flavor from the spices.
- → Can I adjust the spice level?
Yes, omit the crushed red pepper flakes and jalapeño for a milder taste or add more for extra heat.
- → What types of pickles work best?
Dill pickle spears or chips drained of excess liquid work well to soak up the seasoning.
- → How should I store these pickles?
Keep them refrigerated in a sealed container; they stay fresh and flavorful for up to two weeks.
- → What dishes pair well with these pickles?
They complement nachos, burgers, sandwiches, and salads, adding a spicy, tangy boost to any meal.