Italian Pickled Peppers
2 cups OLIVE & VINE Savory Oregano balsamic vinegar
1 cup water
2 tablespoons kosher or pickling salt
4 whole cloves garlic
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced
In a medium sauce pan, combine the balsamic vinegar, water and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large mouth canning jar. Pour the hot pickling liquid in to the 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 and drizzled with a fresh, herbaceous extra virgin olive oil.