Name: Pickled Garlic and Jalapeño Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 20
Ingredients: White vinegar - 2 ½ cups; Olive oil - ½ cup; Carrots, chopped into bite-sized pieces - 2; Fresh jalapeno peppers, chopped - 16; Garlic, peeled, or more to taste - 1 head; Whole black peppercorns - 2 tablespoons; Ground coriander - 2 tablespoons; Kosher salt - 2 tablespoons; Whole mustard seeds - 2 tablespoons; Thyme leaves - 2 teaspoons

Ingredients for - Pickled Garlic and Jalapeño Peppers

1. White vinegar 2 ½ cups

2. Olive oil ½ cup

3. Carrots, chopped into bite-sized pieces 2

4. Fresh jalapeno peppers, chopped 16

5. Garlic, peeled, or more to taste 1 head

6. Whole black peppercorns 2 tablespoons

7. Ground coriander 2 tablespoons

8. Kosher salt 2 tablespoons

9. Whole mustard seeds 2 tablespoons

10. Thyme leaves 2 teaspoons

How to cook deliciously - Pickled Garlic and Jalapeño Peppers

1 . Stage

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.

2 . Stage

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.