Tasty Recipes Pickled Garlic and Jalapeno Peppers

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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."

Ingredients :

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

Instructions :

Prep : 15M	Cook : 20M	Ready in : 1H35M

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.
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.