Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic
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 .