Pickled Garlic and Jalapenos

    (3)
    1 hour 35 minutes

    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.


    2 people made this

    Ingredients
    Serves: 20 

    • 600ml white vinegar
    • 120ml olive oil
    • 2 carrots, sliced into bite-sized pieces
    • 16 fresh jalapeno chillies, 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

    Directions
    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour  ›  Ready in:1hour35min 

    1. Combine white vinegar and olive oil in a saucepan then bring to the boil. Add carrots and simmer until tender, about 10 minutes.
    2. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds and thyme then simmer until jalapenos soften, 5 to 10 minutes.
    3. Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour then cover and refrigerate.

    Tip:

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

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    Reviews and Ratings
    Global Ratings:
    (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 USA and 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 USA and Canada)