December, 2015
Taco pickle recipes are popping up everywhere. This one’s particularly delicious and fast work with a mandolin.
Toss all the sliced veggies, jalapeños, cilantro and mustard and cumin seeds together in a large mason jar (or 4 pint jars). Add the vinegars to a medium-sized pot, and stir in the sugar and salt until dissolved. Bring to a slow boil over medium heat, then carefully pour the hot brine over the veggies to cover. Let cool 30 minutes, add the lid and place in the fridge overnight before serving. Stores refrigerated for 1 month. t8n