Pickled garlic and jalapeno peppers

    1 hour 35 min

    Jalapeno chilli peppers, garlic and carrots are simmered in vinegar then seasoned with peppercorns, coriander, and thyme. Great to have with leftover roast roast beef or turkey.

    4 people made this

    Serves: 20 

    • 600ml white vinegar
    • 120ml olive oil
    • 2 carrots, sliced into bite-sized pieces
    • 16 fresh jalapeno chilli peppers, sliced
    • 1 head garlic, peeled, or more to taste
    • 2 tablespoons whole black peppercorns
    • 2 tablespoons ground coriander
    • 2 tablespoons coarse sea salt, or to taste
    • 2 tablespoons whole mustard seeds
    • 2 teaspoons thyme leaves

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr  ›  Ready in:1hr35min 

    1. Combine white vinegar and olive oil in a pot; bring to the 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.


    If you prefer a milder pickle, remove seeds when chopping the chilli peppers.

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    Reviews in English (1)


    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.  -  29 Dec 2016  (Review from Allrecipes US | Canada)

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