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.

Pickled Garlic and Jalapeno Peppers

white vinegar

olive oil

carrots, chopped into bite-sized pieces

jalapeno peppers, chopped

head garlic, peeled,

black peppercorns

coriander

salt

mustard seeds

thyme leaves

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.


These make excellent gifts. I sliced the jalapenos instead of chopping them and used a spiralizer to make carrot ribbons. The herbs/spices gave the flavor a new welcome dimension. Thank you for the recipe.

This is very good!   I believe it should be 16 oz. jalepeno peppers instead of 16.  I’ve made twice, once with 16 peppers and once with 16 oz. - big difference!

I was so excited to find a pickled Jalapeno recipe without sugar but with a healthy oil instead. I made it up and got it in the fridge and a couple days later I pulled it out to find that the oil had separated out and clumped up into a ball of spice filled fat at the top leaving the veggies sitting in a very strong vinegar solution in the bottom. I did try pulling some out and putting it in a bowl along with a little of the oily mixture. I stuck it in the microwave and zapped it for 10 seconds to see what it would taste like. It was way more of a vinegar taste than I really cared for but did I get the right mixture of the fat and vinegar? What I might try doing is taking it out of the fridge for 30 minutes before I want to use it and let warm a bit before I shake or stir it up. Then see how it tastes with some chicken or something. I'll re-review it after I do that!

I can't give 5 stars because I edited it but we've tried a ton of recipes and this one is the best one so far! Other recipes are too tangy this was the right bite!

(I left out thyme and mustard seed)

I added cauliflower also, and my partner loved it.

pickled garlic and jalapeno peppers

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 1 hours, 35 minutes

Servings: 20

Cost: $1.62 /serving

Author : Kate Przybylo

Ingredients

Instructions

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