- 2 cups Oregano White Balsamic
- 1 cup Water
- 4 whole Garlic Cloves
- 2 Tbsp Kosher or Pickling Salt
- 2 cups Sweet Italian peppers, sliced
- 1 ripe, Red Jalapeno, seeded and sliced
1. In a medium sauce pan, combine the water, vinegar, and salt
2. Bring to a boil over medium heat
3. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars
4. 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
5. 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.
