Taco Pickles - Brilliant Crust

# What you'll need:

01 - 1 quart dill pickle spears or chips, drained

02 - 1 cup pickle brine (from the jar)

03 - 2 tablespoons taco seasoning (store-bought or homemade)

04 - 1 teaspoon smoked paprika (optional, for extra depth)

05 - 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)

06 - 1 clove garlic, sliced

07 - 1 small jalapeño, sliced

01 - Place the drained pickle spears or chips into a large clean jar or airtight container.

02 - In a bowl, whisk together the pickle brine, taco seasoning, smoked paprika, and red pepper flakes until well combined.

03 - Add sliced garlic and jalapeño to the jar, if using.

04 - Pour the seasoned brine over the pickles, ensuring they are fully submerged.

05 - Seal the container tightly and shake gently to distribute the spices.

06 - Refrigerate for at least 24 hours, shaking or turning the jar occasionally for even seasoning.

07 - Serve chilled as a snack, side, or sandwich topper.

01 -

It takes less than ten minutes of actual work, then the fridge does the rest while you go about your day.
The bold taco spices cling to every crunchy bite, turning a plain pickle into something you can't put down.
You can dial the heat up or down with a quick adjustment, making it perfect for everyone at the table.

02 -

Make sure the pickles stay submerged in the brine, or the exposed parts won't absorb the seasoning and will taste plain.
If you use a low sodium pickle brand, the marinade will taste less salty, so adjust the taco seasoning or add a pinch of salt to balance it out.

03 -

Shake the jar every time you open the fridge for the first day, it helps the seasoning coat every pickle evenly and keeps the spices from settling at the bottom.
If you're making a big batch for a party, use pickle chips instead of spears so guests can grab them easily without needing forks or napkins.