Sweet & Spicy Pickled Italian Peppers
Lunch - Brunch - Dinner
2 cups Maine-ly Drizzle's Oregano 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, 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 pickling liquid in to 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 refrigerate for 10 days before eating.
Keep refrigerated and use within 1 month.
Use on a charcuterie plate, on sandwiches or hot dogs, in salads, or chopped as a relish for grilled meats.