Pickled Garlic and Jalapeno Peppers

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.

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

Ingredients

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

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.n

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.n