Crisp dill pickles taco seasoning (Print Version)

Zesty dill pickles infused with smoky taco spices create a crunchy, flavorful snack or side.

# Ingredient List:

→ Pickles

01 - 1 quart dill pickle spears or chips, drained

→ Marinade

02 - 1 cup pickle brine from the jar
03 - 2 tablespoons taco seasoning
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon crushed red pepper flakes

→ Fresh Additions

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

# Steps:

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.

# Helpful Hints:

01 -
  • It takes less time than brewing coffee but tastes like you invented a whole new snack category.
  • The tangy crunch mixed with smoky heat hits every craving at once, salty and bright and a little dangerous.
02 -
  • If your pickles float, weigh them down with a small lid or plate inside the jar so they stay submerged and soak evenly.
  • Store-bought taco seasoning works fine, but homemade gives you control over the salt, which matters since pickle brine is already salty.
03 -
  • Shake the jar upside down a few times during marination so the spices dont all settle at the bottom.
  • Try adding a splash of lime juice to the brine for extra brightness, it makes the whole thing pop even more.
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