Peppers, cucumbers, okra and other vegetables make fantastic pickles are at their peak at the end of summer harvest. This is an easy pickling recipe if you have an excess of garden veggies. Your sandwiches will thank you later.

I N G R E D I E N T S :

• 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 jalapeño, seeded and sliced

I N S T R U C T I O N S :

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 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 Rocky Mountain Olive Oil Extra Virgin Olive Oil such as Wild Anithos Dill, Milanese Gremolata,  or Blood Orange.