Easy Pickled Garlic and Jalapeño Pepper Recipe

Name: Easy Pickled Garlic and Jalapeño Pepper Recipe
Total time: 1 hr 35 mins
Ingredients: 2.5 cups white vinegar; 0.5 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

Discover how to easily preserve jalapeños in olive oil and vinegar with this quick pickled garlic and jalapeño peppers recipe. These are a family favorite! Adjust the garlic to your liking – we love pickled garlic, so we use a lot. Feel free to substitute serrano peppers for jalapeños, cauliflower for carrots, or add small onions. These pickles will last about 6 weeks in the refrigerator.

Total time1 hr 35 mins
Prep time15 mins
Cook time20 mins
Yield20

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Servings

Instructions

In a large pot, bring white vinegar and olive oil to a boil over medium heat. Add carrots and reduce heat to low. Simmer until the carrots are tender, approximately 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme. Simmer until jalapeños have softened, around 5 to 10 minutes.
Divide the jalapeño mixture evenly between 2 jars, ensuring that the mixture is completely submerged in the vinegar mixture. Let cool for about 1 hour, then cover and refrigerate.

Nutrition

Calories: 67 kcal
Fat Content: 6 g
Fiber Content: 1 g
Sugar Content: 1 g
Sodium Content: 581 mg
Protein Content: 1 g
Carbohydrate Content: 3 g
Saturated Fat Content: 1 g
Unsaturated Fat Content: 0 g