Pickled Garlic and Jalapenos

    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

    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

    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.


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

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    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)