Gluten-Free Taqueria-Style Pickled Vegetables

Gluten-Free Taqueria-Style Pickled Vegetables

In my California days, I used to be addicted to these delicious pickled veggies from my favorite local taco place. I used to eat them all the time as a snack. After recently being back in sunny California and remembering this bit of nostalgia, I decided to re-create them when I got home to Florida.

For my Gluten-Free Taqueria-Style Pickled Vegetables recipe, I decided to add cauliflower because I like the texture it adds to the mix. And I used Marukan seasoned rice vinegar dressing, which seems to give it the right amount of acid, not too strong and sharp like white or apple cider vinegar might create. If you haven’t tried seasoning rice vinegar dressing to make pickles (or if you have never made pickles) then I suggest you try this recipe!

Try these on their own as a snack, on top of salads for a bit of crunch, as a topping on burgers or hot dogs, or as their name implies – as a topping on tacos!

Gluten-Free Taqueria-Style Pickled Vegetables Recipe

5 from 2 votes
Gluten-Free Taqueria-Style Pickled Vegetables
Gluten-Free Taqueria-Style Pickled Vegetables
Prep Time
25 mins
Cook Time
20 mins
Chill time
3 hrs
Total Time
45 mins
 
Course: Appetizer, Condiment/Sauce
Cuisine: Mexican
Servings: 12 servings
Calories: 52 kcal
Author: Carol Kicinski
Ingredients
  • 1 tablespoon olive oil
  • 1 red onion , peeled, quartered, and thinly sliced
  • 6 cloves garlic , peeled
  • ½ teaspoon dried oregano
  • ½ teaspoon dried cumin
  • 10 black peppercorns
  • 10 jalapeño peppers , washed and cut into ¼-inch slices
  • 3 large carrots , peeled and cut into ¼-inch slices
  • 1 small head cauliflower , cut into small florets
  • 1 bay leaf
  • cups Marukan organic seasoned rice vinegar dressing
  • 1 cup water
  • 2 tablespoons sugar
  • 1 tablespoon kosher or sea salt
Instructions
  1. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally until softened but not brown, about 4 minutes. Add the garlic, oregano, cumin, and peppercorns and cook, stirring for 1 minute. Add the jalapenos, carrots, cauliflower, and bay leaf and cook for another minute. Add the vinegar, water, sugar, and salt and bring to a boil. Reduce heat and let simmer for 10 minutes. 

  2. Using a slotted spoon, spoon the vegetables into mason jars (about 3-pint jars or 2-quart jars). Spoon the brine over the vegetables. Let cool. Refrigerate for at least 3 hours before serving. Will keep in the fridge for about 1 month.

Nutrition Facts
Gluten-Free Taqueria-Style Pickled Vegetables
Amount Per Serving
Calories 52 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 609mg 25%
Potassium 240mg 7%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 8g
Protein 1g 2%
Vitamin A 53.5%
Vitamin C 47.2%
Calcium 2.5%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Carrots Cauliflower Jalapeno Peppers Marukan Pickled Vegetables Pickles Tacos Vegetables
0 shares

Leave a Reply

Your email address will not be published. Required fields are marked *