Pickled Garlic and Jalapeno Peppers recipe

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Ingredients

2 ½ cups white vinegar
½ cup olive oil
2 carrots, chopped into bite-sized pieces
16 fresh jalapeno peppers, chopped
1 head garlic, peeled, or more to taste
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
2 tablespoons kosher salt
2 tablespoons whole mustard seeds
2 teaspoons thyme leaves

Nutrition Info

66.5 calories
carbohydrate: 3.2 g
cholesterol: : -
fat: 5.9 g
fiber: 1 g
protein: 0.8 g
saturatedFat: 0.8 g
servingSize: -
sodium: 581.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine white vinegar and olive oil in a pot, bring to a boil. Add carrots, simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme, simmer until jalapenos soften, 5 to 10 minutes.

  2. Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour, cover and refrigerate.

Recipe Yield

20 servings

Recipe Note

A quick and easy recipe for delicious pickled peppers! My husband loves these, and the amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge.

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