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Taco Pickles – Escabeche

  • Difficulty Easy
  • Time 15 minutes
Taco Pickles

You may know Taco Pickles as escabeche which is served in Mexican restaurants as a condiment for topping tacos or as a garnish on the plate.  Escabeche, Spanish for “pickle” is incredibly easy to make and has a crunchy texture that is the perfect topper on fish tacos, sandwiches or burgers.


  • 5-6 carrots, sliced thin (we used orange and purple carrots)
  • 6-7 radishes, sliced thin
  • 2 jalapeños, sliced (removing seed is optional)
  • 1 cup cilantro, chopped
  • 1 ½ cups distilled white vinegar
  • ½ cup apple cider vinegar
  • ½ cup white sugar
  • 5-6 African Birds Eye Chile Pods (optional), divided
  • 2 teaspoons Pickling Spice, divided


  1. Add the vinegars and sugar together in a small saucepan over medium-high heat. Bring to a boil and remove to cool for 5 minutes.
  2. Layer vegetables in 2 – 16 oz mason jars, pressing down after each addition. Top each with half the chile pods and pickling spice.
  3. Slowly pour half of the warm liquid over the vegetables. Lightly tap the jar on the counter a few times to release any air bubbles. Put tops on and refrigerate for a few hours before serving. The pickles can be stored in the refrigerator for up to 3 months.
Taco Pickles

Used in this Recipe

Pickling spice ingredients

Pickling Spice


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African Birds Eye Chile for home cooking

African Birds Eye Chile


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