Recipe Details
Ingredients
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2 ½cupswhite vinegar
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½cupolive oil
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2carrots, chopped into bite-sized pieces
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16fresh jalapeno peppers, chopped
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1headgarlic, peeled, or more to taste
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2tablespoonswhole black peppercorns
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2tablespoonsground coriander
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2tablespoonskosher salt
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2tablespoonswhole mustard seeds
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2teaspoonsthyme leaves
Cooking Directions
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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.
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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.
Tips
If a milder pickle is desired, remove seeds when chopping the peppers.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe20 | |
| Calories67 | |
| % Daily Value * | |
| Total Fat 6g |
8% |
| Saturated Fat 1g |
4% |
| Sodium 581mg |
25% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
4% |
| Total Sugars 1g |
|
| Protein 1g |
2% |
| Vitamin C 7mg |
7% |
| Calcium 20mg |
2% |
| Iron 1mg |
3% |
| Potassium 76mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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