Spicy Sweet Italian Peppers Pickled in Oregano White Balsamic

‘Tis the end of the summer growing season. However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.

Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

Ingredients
2 cups ♥ Olive My Heart♥ Oregano White Balsamic
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

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 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 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 such as Frantoio or Coratina.