Description
Bright, crunchy, and tangy, these Pickled Taco Vegetables are the perfect topping for tacos, bowls, and grilled dishes. The combination of pineapple, cabbage, jalapeños, and spices creates a bold, vibrant flavor.
Ingredients
• 2 ripe pineapples, cleaned and cut into small pieces
• 2 large red bell peppers, cleaned and cut into small pieces
• 1 small head red cabbage, shredded
• 1 medium head green cabbage, shredded
• 1 large red onion, diced
• 6 jalapenos, seeded, stemmed and minced (more or less depending on how hot you like it)
• 1 cup fresh cilantro, coarsely chopped
• 6 medium garlic cloves, minced
• 1/2 cup fresh lime juice, about 6 limes
• 3 cups cider vinegar
• 3 cups white vinegar
• 2 cups water
• 1/2 cup granulated sugar
• 2 tablespoons pickling salt
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
Instructions
1. Prepare a large pot or canner with boiling water and place eight 1-pint jars inside to sanitize.
2. In a very large bowl combine pineapple, red bell pepper, red cabbage, green cabbage, red onion, jalapenos, cilantro, and garlic.
3. In a medium pot combine lime juice, cider vinegar, white vinegar, water, sugar, pickling salt, cumin, and coriander.
4. Bring the pickling liquid to a boil and reduce to a simmer.
5. Remove sterilized jars and fill each with the vegetable mixture, leaving one inch of headspace.
6. Press vegetables gently using the handle of a wooden spoon.
7. Ladle the hot pickling liquid into the jars, again leaving one inch from the top.
8. Use the spoon handle to release air bubbles.
9. Dip jar lids into boiling water for 30 seconds to sanitize.
10. Place lids on jars and tighten bands finger-tight.
11. Return jars to boiling water and process for 10 minutes.
12. Remove jars and allow them to cool until the lids pop.
13. Store sealed jars at room temperature for up to six months.
14. Drain before serving and use as a topping for tacos or Mexican dishes.