Pickled Garlic and Jalapeno Peppers

Pickled Garlic and Jalapeno Peppers
  • 2 1/2 cups white vinegar
  • 1/2 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



  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.

05/16/2018
Pickled Garlic and Jalapeno Peppers, recipe PT15M PT1H 5 455 calories
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