A Fast & Easy Recipe for a Busy Weekend

Things continue to be hectic around here.  We are closing on our first house next week, and we plan to do some renovations right away.  So you can bet this weekend is going to be a whirlwind of getting things ready for the closing, shopping around for things like tile and bathroom vanities, and researching things like wood floor refinishing… all the while trying not to freak out.  This kind of crazy weekend calls for a speedy, simple recipe idea.  Also, when things are busy, I like the idea of making a component that can be used in many ways to jazz up otherwise simple dishes.  Fortunately, I’ve come up with something that fits the bill.

I really like Pinterest, a lot.  I’ve created a bunch of boards for recipes (of course), but also decorating , gardening, entertaining, personal style, and travel ideas/inspiration.  Recently I came across this pin for “taco pickles” – the photo of brightly colored veggies grabbed my attention immediately, and reminded me of all the fresh veggies I’ve been eyeing up at Farmers @ Firehouse.  I had to make these!  They’re a great addition to a taco or taco-salad, and also would be great on burgers or a sandwich, as a garnish for grilled fish, or just for a little snack.

My version is a twist on the original recipe, with the addition of scallions, lime, and garlic – some other veggies that you could experiment with would be bell pepper, crisp fresh peas in their shells, onion, zucchini, or red cabbage.  Any sort of fresh, crunchy veggie would be great – get some inspiration from your garden or local Farmers’ Market!

Here’s the recipe I used, which filled two pint jars.

Quick Taco Pickles

1 bunch of radishes
3 carrots, peeled
1 jalapeño (or more if you’d like more heat), seeds and stem removed
3 scallions
1 clove garlic
1/2 lime
A handful of chopped cilantro
Salt, to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

1.  Thinly slice all of the vegetables and lime.  I used a mandoline to make sure everything was evenly sliced.  (This is the one I have – it’s inexpensive, but it does a great job.)

Taco Pickle Vegetables

2.  Bring the sugar and vinegars to a slow boil and whisk until all the sugar is dissolve.  Place in the fridge to cool it to room temperature.

3.  Combine the radishes, carrots, jalapeño, scallions, garlic, lime slices, and cilantro.  Pour the cooled pickling liquid over them.  Store in the fridge in jars or any sealeable container.  Let them sit for at least an hour before digging in.  The original recipe said they would keep for a couple weeks, but I found they were best within the first week.

Taco Pickles

Click here for a printable PDF of this recipe.