Pickled Taco Vegetables

2 cups red cabbage, shredded

1 cup red bell pepper, diced

1 cup white onion, diced

1 cup cucumbers, diced

1 jalapeño, diced (optional)

1/2 cup chopped cilantro

1 1/2 cups white vinegar

1 cup water

1 tbsp salt

1 tbsp sugar

1 tsp dried oregano

1 tsp mustard seeds

1/2 tsp red pepper flakes

Directions

1. Add all chopped vegetables and cilantro to a large bowl or jar.

2. In a saucepan, combine vinegar, water, salt, sugar, oregano, mustard seeds, and red pepper flakes.

3. Bring the mixture to a gentle simmer, stirring until salt and sugar dissolve.

4. Pour the hot brine over the vegetables until fully submerged.

5. Let cool to room temperature.

6. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.

7. Serve on tacos, sandwiches, rice bowls, grilled meats, or salads.

Storage Information

Store in the refrigerator up to 2 weeks in a sealed jar. Flavor intensifies over time.