Spicy Sweet Italian Peppers pickled in Santorini Oregano White Balsamic
Prep Time
5minutes
Cook Time
5minutes
Prep Time
5minutes
Cook Time
5minutes
Ingredients
  • 2cups Frescolio Santorini Oregano White Balsamic
  • 1cup water
  • 4 cloves garlicwhole
  • 2tbsp kosher salt
  • 2cups sweet italian pepperssliced
  • 1ripe jalapenosliced
  • 1large pickling jarsterilized
Instructions
  1. In a medium sauce pan, combine the water, vinegar, and salt. Bring to a boil over medium heat.
  2. Place the garlic, jalapeno, and sliced peppers in a large mouth canning jar or two smaller jars.
  3. 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.
  4. Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.
Recipe Notes

These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous EVOO such as Picual, Hojiblanca or Coratina.

This recipe uses our Santorini Oregano White Balsamic Vinegar. You could also try it with any of the following balsamic vinegars for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.