Now that you’ve got your gardens started for the season, I’ll bet you have some peppers planted! Hmmm. What to do with all those beautiful peppers…Here’s a great recipe for some pickled peppers!
These Sweet and Spicy Pickled Peppers are a wonderful addition to anything from soups and stews to roasts and salads! I’m thinking Italian beef sandwiches! And we’ve got just the Italian Beef recipe for you too!
2 cups Oregano White Balsamic Condimento
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
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, Coratina or FS17.