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."
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Ingredients1 h 35 m servings 66 cals
Original recipe yields 20 servings
- 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.
- Cook's Note:
- If a milder pickle is desired, remove seeds when chopping the peppers.
Per Serving: 66 calories; 5.9 g fat; 3.2 g carbohydrates; 0.8 g protein; 0 mg cholesterol; 581 mg sodium. Full nutrition
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