• 2 cups 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, seeded and sliced


  1. In a medium sauce pan, combine the water, vinegar, and salt.
  2. Bring to a boil over medium heat.
  3. Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars.
  4. 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.
  5. Allow to cool to room temperature and then refrigerate for 10 days before eating.
  6. 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, Coratina or FS17.

Re-posted from the Veronica Foods blog.