Pickled Garlic and Jalapeño Peppers

Learn how to preserve jalapeños in olive oil and vinegar seasoned with a whole head of garlic, black peppercorns, coriander, mustard seeds, and thyme.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 67 Calories

Ingredients

• 2 tablespoons kosher salt
• 2 tablespoons whole black peppercorns
• 2 tablespoons ground coriander
• 2 tablespoons whole mustard seeds
• 2 carrots, chopped into bite-sized pieces
• 16 fresh jalapeno peppers, chopped
• 1 head garlic, peeled, or more to taste
• 2 teaspoons thyme leaves
• 0.5 cup olive oil
• 2.5 cups white vinegar

Recipe Instructions

Step 1

Combine white vinegar and olive oil in a large pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.

Step 2

Pour jalapeño mixture into 2 jars, making sure that the jalapeños are fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.