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Spicy Sweet Italian Peppers Pickled in Jalapeño White Balsamic

June 07, 2017

INGREDIENTS

2 cups Jalapeño White Balsamic
1 cup water
4 whole cloves garlic
2 Tbs. kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeño, seeded and sliced

DIRECTIONS
In a medium sauce pan, combine the water, balsamic, and salt. Bring to a boil over medium heat. Place the garlic and sliced peppers in a large-mouth canning jar. Pour in the hot pickling liquid in to each jar, completely covering the peppers but leaving a head space of ½" 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.

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