Recipe: Pickled taco vegetables
Make some vibrant and spicy pickled vegetables to go with your taco meal. They will be the perfect accompaniment.
Prepare colorful and spicy pickled vegetables that will perfectly complement your taco meal.
4 servings, 10 minutes
Pickled taco vegetables
Ingredients
6 pieces of red jalapenos
1 can of corn kernels
2 pieces of limes, juice, and peel
1 carrot
1 bunch radishes
1 piece of red onion
50 ml water
Preparation
Prepare a large jar with a lid (at least 0,5 l). Place the vegetables and the jalapeno in thin layers in the jar. Pour the lime juice and water over everything. Use within a week. Store in a closed container in the fridge. This is a great way to use up leftovers after making tacos. Try pickling tomatoes, cucumbers, peppers, and beans too.
