Sweet & Spicy Pickled Italian Peppers

2 cups Maine-ly Drizzle's Oregano Balsamic Vinegar
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

Directions

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 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 refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.

Use on a charcuterie plate, on sandwiches or hot dogs, in salads, or chopped as a relish for grilled meats.