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My review
Pickled Garlic and Jalapeno Peppers
3
Kate Przybylo
"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."
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Ingredients
1 h 35 m servings 66Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- If a milder pickle is desired, remove seeds when chopping the peppers.
Nutrition Facts
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12/30/2016
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 fo...