Taco Spiced Dill Pickles (Printer View)

Crisp dill pickles infused with bold taco spices, offering a spicy, tangy burst of flavor ideal for snacks or sides.

# What you'll need:

→ Pickles

01 - 1 quart dill pickle spears or chips, drained

→ Marinade

02 - 1 cup pickle brine
03 - 2 tablespoons taco seasoning
04 - 1 teaspoon smoked paprika (optional)
05 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Fresh Additions (optional)

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

# Method:

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

# Expert Advice:

01 -
  • They disappear in minutes at parties and nobody suspects how simple they are to make.
  • Zero cooking involved means you can make them while doing literally anything else.
  • The flavor deepens over time, so they actually taste better the next day.
02 -
  • Don't skip the twenty-four hour marinating time—you'll be tempted, but the flavor really does improve dramatically once it's fully set.
  • If your pickles taste too salty, the brine-to-seasoning ratio is too intense for your palate, so use less taco seasoning next time or add a splash of vinegar to balance it.
03 -
  • If you like spice but want to ease into it, add the red pepper flakes gradually—you can always add more tomorrow, but you can't take them back.
  • For extra flavor depth, warm the brine mixture slightly before pouring it over the pickles so the spices bloom and infuse faster.
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