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.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
20 servings


  • 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


  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.

  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.

Cook's Note:

If a milder pickle is desired, remove seeds when chopping the peppers.

Nutrition Facts (per serving)

67 Calories
6g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 67
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Sodium 581mg 25%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g
Vitamin C 7mg 33%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 76mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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