Pickled Garlic and Jalapeño Peppers

Name: Pickled Garlic and Jalapeño Peppers
Total time: 95
Yield: 20
Ingredients: 2.5 cups white vinegar; 0.5 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

Recipe by Kate Przybylo from allrecipes.com

Condiment 2 Hr. 35 Mins.

Ingredients

20 servings

•

2.5 cups white vinegar
•

0.5 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

Instructions

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.
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.