YIELDS 1 Canning Jar
15 min Prep Time
15 min Cook Time
30 min Total Time
- 2 cups Rocky Mountain Olive Oil Oregano White Balsamic Vinegar
- 1 cup water
- 4 whole cloves garlic
- 2 tablespoons kosher or pickling salt
- 2 cups sweet Italian peppers, sliced
- 1 ripe, red jalapeno pepper, seeded and sliced
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.