Spicy Sweet Italian Peppers pickled in Oregano White Balsamic Vinegar
Prep Time
5minutes
Cook Time
5minutes
Prep Time
5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat.
  2. Place the garlic, jalapeno, and sliced peppers in a large mouth canning jar or two smaller jars.
  3. 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.
  4. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.
Recipe Notes

These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous EVOO such as Picual, Hojiblanca or Coratina.

 

This recipe uses Frescolio’s Oregano White Balsamic Vinegar. You could also try it with any of the following balsamic vinegars for a different taste: