Recipe by Rachel Bradley-Gomez

SPICY SWEET ITALIAN PEPPERS PICKLED in Oregano White Balsamic


Ingredients:

2 C Oregano White Balsamic from The Tasteful Olive

1 C water

4 whole cloves garlic

2 T kosher or pickling salt

2 C sweet Italian peppers, sliced

1 ripe red jalapeno, 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 into 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 such as Frantoio/Leccino, Coratina or Picual.