Taco Pickles (Printable)

Crisp dill pickles marinated in bold taco seasoning. A spicy, tangy, and addictive snack for parties or sides.

# What You'll Need:

→ Pickles

01 - 1 quart dill pickle spears or chips, drained

→ Marinade

02 - 1 cup pickle brine (from the jar)
03 - 2 tablespoons taco seasoning (store-bought or homemade)
04 - 1 teaspoon smoked paprika (optional, for extra depth)
05 - 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

→ Fresh Additions

06 - 1 clove garlic, sliced
07 - 1 small jalapeño, sliced

# How to Make It:

01 - Place the drained pickle spears or chips into a large clean jar or airtight container.
02 - In a bowl, whisk together the pickle brine, taco seasoning, smoked paprika, and red pepper flakes until well combined.
03 - Add sliced garlic and jalapeño to the jar, if using.
04 - Pour the seasoned brine over the pickles, ensuring they are fully submerged.
05 - Seal the container tightly and shake gently to distribute the spices.
06 - Refrigerate for at least 24 hours, shaking or turning the jar occasionally for even seasoning.
07 - Serve chilled as a snack, side, or sandwich topper.

# Expert Tips:

01 -
  • They're ready in 10 minutes of actual work, but taste like you fussed all day.
  • The taco seasoning transforms something ordinary into the snack people ask you to bring to everything.
  • Vegan, gluten-free, and basically zero calories—guilt completely erased.
02 -
  • The first time I made these without fully submerging the pickles, the exposed parts turned brown and soft—brine coverage isn't negotiable.
  • Homemade taco seasoning changed my life with these because store-bought versions sometimes carry a salty edge that overpowers the pickle's natural tang.
03 -
  • Make these in glass jars so you can see the color deepen over time, and because glass keeps them tasting fresher longer than plastic.
  • If you're batch cooking for parties, make them three days ahead—they're good at two days but genuinely perfect by day three when the seasoning has really settled in.
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