Quick Pickled Jalapeno Peppers

• 94
  1/2 cup extra-virgin olive oil

  Original Extra Virgin Olive Oil (500ml)94$32.00Buy from Kosterina
• 84
  6 cloves garlic, peeled and thinly sliced

  Garlic84$4.19Buy from Rosebud's Real Food
• 85
  1 tbsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 93
  1 cup apple cider vinegar

  Cleopatra's Certified Organic Apple Cider Vinegar93$8.00Buy from Go Vita Burwood
• 87
  1/2 cup red wine vinegar

  Napa Valley Naturals, Organic Red Wine Vinegar, 12.7 oz (375 ml)87$5.95Buy from Vitacost
• 1/2 cup water
• 1 tbsp fine sea salt
• 1/2 tsp black pepper, cracked

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Warm the extra-virgin olive oil in a medium saucepan over medium heat for 1 minute.

2. 2

   Add the sliced garlic, dried oregano, ground cumin, and cracked black pepper, cooking gently for 2 minutes until aromatic and lightly sizzling.

3. 3

   Pour in the apple cider vinegar, red wine vinegar, and water, then stir in the fine sea salt.

4. 4

   Bring the liquid to a rolling boil over medium-high heat, stirring until the salt is fully dissolved, about 2 minutes.

5. 5

   Lower the heat to low and simmer gently for 2 minutes to meld the rich oil, garlic, and bright vinegars.

6. 6

   Remove the saucepan from the heat and rest for 3 minutes before pouring warm over crisp sliced peppers or storing in a sealed jar.