Pickled Garlic and Jalapeno Peppers

Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Kate Przybylo

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
20
Yield:
20 servings
Nutrition Info
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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; protein 0.8g; carbohydrates 3.2g; fat 5.9g; sodium 581.4mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Buckwheat Queen
Allstar
Rating: 5 stars
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 for the recipe. Read More
Helpful
(5)

Most helpful critical review

Lisa
Rating: 3 stars
01/21/2019
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! Read More
Helpful
(2)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Buckwheat Queen
Allstar
Rating: 5 stars
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 for the recipe. Read More
Helpful
(5)
Lisa
Rating: 3 stars
01/21/2019
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! Read More
Helpful
(2)
LoriC81
Rating: 5 stars
12/04/2020
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! Read More
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Rico Suave
Rating: 4 stars
05/23/2021
instead of adding the peppers to the water and vinegar I sofried them first for a few minutes then add the liquids it taste much better. Read More
Cyn Dumont
Rating: 4 stars
09/03/2020
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) Read More
Daveemery
Rating: 5 stars
09/12/2020
I added cauliflower also, and my partner loved it. Read More
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Todd
Rating: 5 stars
01/17/2022
Results were delicious! Read More
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