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Pickled Garlic and Jalapeno Peppers

Rated as 5 out of 5 Stars
2

"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 66
Original recipe yields 20 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • If a milder pickle is desired, remove seeds when chopping the peppers.

Nutrition Facts


Per Serving: 66 calories; 5.9 3.2 0.8 0 581 Full nutrition

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Reviews

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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...