Pickled Garlic and Jalapeno Peppers

Jalapenos, garlic, and carrot are simmered in vinegar then seasoned with peppercorns, coriander, and thyme, in this pickled jalapeno recipe.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 67 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.