Pickled garlic and jalapeno peppers

    (3)
    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.


    8 people made this

    Ingredients
    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

    Method
    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.

    Tip:

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

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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (2)

    by
    0

    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!  -  20 Jan 2019  (Review from Allrecipes US | Canada)

    by
    0

    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)