By Rachel Bradley

Plan now, as the summer growing season continues and ends, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.  Here is my recipe for Spicy Sweet Italian Pickled Peppers. (note: you can substitute our Premium White BalsamicJalapeño Balsamic, Champagne Wine Vinegar or our barrel-aged Red Wine vinegar as well with different veggies.)


  • 2 cups Fresh Harvest Oregano White Balsamic
  • 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 Harvest Extra Virgin Olive Oil. 

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