Vegan Recipe | Veggie Taco Pickles

by Katie Charos on September 10, 2013

For the baby shower, we wanted simple, vegan food that could feed a lot of people easily. We decided on tacos, because really, who doesn’t like tacos? Instead of doing fake meat we classed it up a little bit with rice, homemade vegan refried beans and all of the fixings…including taco pickles to top it off. As you may already know, we love pickles! And they’re so easy to make!

taco-pickles I got the idea for taco pickles from this blog and used most of the same veggies just a different pickling solution. The recipe will vary a bit depending on what you put in and how much. But what’s great is: it can really be catered to any veggie.

I included: radishes, carrots, jalapenos, cilantro, & purple onions. Kortney made them a second time and also included those mini, colorful sweet peppers in her batch.

bigjaroftacopickles You can adjust the heat based on how much jalapeno you put in and whether or not  you the add seeds (since that’s where their heat comes from). I sliced my jalapenos thinly with my food processor (along with all of the other veggies) then mixed them up and put them in a jar.

For the pickling solution, I used equal parts simple syrup to equal parts white vinegar. To make a simple syrup:

  • Add equal parts water & sugar to a pot & bring it to a boil.
  • Stir until the sugar is dissolved.
  • Let that cool a little bit and then pour it into a glass measuring cup.
  • Add equal parts vinegar (I used white vinegar but you can experiment with different types).
  • Pour the still warm solution over the veggies (the liquid should cover the veggies completely).
  • Leave the jar out on the counter until it cools down and then stick it in the refrigerator.

Side Note: Be careful not to stir this solution with your hands! Kortney made that mistake & had what seemed to be a chemical burn!

You can eat these pickles right away or keep them for a few weeks. I think the sweet spot is after just a few days.

Have you ever pickled veggies? What are some of your favorite recipes and what do you like to eat them with?

About Katie Charos

HI, I'm Katie! Wife to a musician and mother to a hell raising kitten. My passions are all things fashion and beauty. By day I'm a hairdresser and by night i'm a cookie baking and crafting maven. I've been a vegetarian on and off since 2008. I started Vegan Housewives with Kortney because I was tired of seeing so many vegan recipes using expensive, elusive ingredients. I love simple recipes that can be thrown together with ingredients you have in your pantry. You don't have to be a chef to be able to make delicious vegan food.

  • { 3 comments… read them below or add one }

    luminousvegans September 10, 2013 at 11:52 am

    Ooh, I love pickled just about anything. I don’t know why I haven’t tried pickling myself. But you make it seem easy so I think now’s the time!


    Chris September 16, 2013 at 11:05 pm

    These came out so good! Thanks!!


    Kortney Campbell September 17, 2013 at 8:32 am

    yay! so glad you liked them!!


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