YIELDS 1 Canning Jar

15 min Prep Time

15 min Cook Time

30 min Total Time

150 Calories

Ingredients: 

• 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

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.