Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

Ingredients:
  • 4 whole cloves garlic ​
  • 2 tablespoons kosher or pickling salt
  • 2 cups sweet Italian peppers, sliced 
  • 1 ripe, red Jalapeño, seeded and sliced 
​Directions:  
In a medium sauce pan, combine the water, vinegar, and salt. 

Bring to a boil over medium heat. 

Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars.

Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar. 

Allow to cool to room temperature and then refrigerate for 10 days before eating.

Keep refrigerated and use within 1 month. 

These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil .
Enjoy!