Pickled Garlic And Jalapeno Peppers

• 2 1/2 cups white vinegar
• 1/2 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

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

white vinegar, olive oil, carrots, peppers, garlic, whole black peppercorns, ground coriander, kosher salt, mustard seeds, thyme

Taken from www.allrecipes.com/recipe/254514/pickled-garlic-and-jalapeno-peppers/ (may not work)