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Yields60 Servings
 2 cups VSOP Oregano Aged White Balsamic Vinegar
 1 cup Water
 4 cloves Garlic
 2 tbsp Pickling Salt, or kosher salt
 1 Jalapeno Pepper, red & ripe, seeded & sliced
1

In a medium sauce pan, combine the water, Balsamic 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.

2

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 VSOP Frantoio, Coratina or FS17 (Favalosa).

Ingredients

 2 cups VSOP Oregano Aged White Balsamic Vinegar
 1 cup Water
 4 cloves Garlic
 2 tbsp Pickling Salt, or kosher salt
 1 Jalapeno Pepper, red & ripe, seeded & sliced

Directions

1

In a medium sauce pan, combine the water, Balsamic 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.

2

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 VSOP Frantoio, Coratina or FS17 (Favalosa).

Sweet & Spicy Pickled Peppers

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