Pickled Garlic and Jalapeno Peppers recipe
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Ingredients
- 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
Nutrition Info
- 66.5 caloriescarbohydrate: 3.2 gcholesterol: : -fat: 5.9 gfiber: 1 gprotein: 0.8 gsaturatedFat: 0.8 gservingSize: -sodium: 581.4 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Pickled Garlic and Jalapeno Peppers
Directions
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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.