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
- 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.
- Layer vegetables in 2 – 16 oz mason jars, pressing down after each addition. Top each with half the chile pods and pickling spice.
- 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.