Pickled Garlic and Jalapeno Peppers

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Description

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.

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

Instructions

  1. Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender
  2. about 10 minutes. Stir in jalapenos
  3. garlic
  4. peppercorns
  5. coriander
  6. salt
  7. mustard seeds
  8. and thyme; simmer until jalapenos soften
  9. 5 to 10 minutes.
  10. Pour the jalapeno mixture into 2 jars
  11. making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 1 hr 35 mins

Servings: 20

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