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

4.45 from 9 votes
Gluten Free Taqueria Style Pickled Vegetables
Print Recipe

Gluten-Free Taqueria-Style Pickled Vegetables

Prep Time25 mins
Cook Time20 mins
Chill time3 hrs
Total Time45 mins
Course: Appetizer, Condiment/Sauce
Cuisine: Mexican
Servings: 12 servings
Calories: 52kcal
Author: Gluten Free & More


  • 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


  • 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. 
  • 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*
Fat 1g2%
Sodium 609mg25%
Potassium 240mg7%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 8g9%
Protein 1g2%
Vitamin A 2675IU54%
Vitamin C 38.9mg47%
Calcium 25mg3%
Iron 0.4mg2%
* 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 Gluten Free & More 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
  1. Ines
    August 15, 2019

    Sounds interesting but I have a question – TEN jalapeno peppers?? Is this a typo or do you really use that many? Nobody I know could eat something with that many jalapenos in it but maybe you’re used to it since you ate it a lot.

    1. Gluten Free & More
      August 27, 2019

      Hi Ines,

      Yes, I used 10. You can use less if you’d like. You can also cut out the membrane and seeds which reduces the heat by quite a bit.

      Hope you enjoy!

  2. Jennifer Baldes
    August 16, 2019

    How many quarts does this recipe make? Does it stand up to being heat processed in canning? Looks like a great recipe. Thanks!

    1. Gluten Free & More
      August 16, 2019

      Hi Jennifer,
      I makes about 2 quarts. I didn’t test it with heat processing for canning and I’m not too skilled in that area, but you could give it a try with a 1 pint jar if you’d like to see how it goes (that way you don’t waste much if it doesn’t work properly). Let me know how it goes if you try it!

  3. Gardengirl
    September 22, 2019

    Your recipe was so timely as I was searching for a similar take on a cabbage salad to accompany homemade pupusa. So glad I tried this! The flavor is outstanding and not too hot even with 10 jalapeños. Family and friends loved it.
    Do yourself a favor and give it a try. You won’t be disappointed

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