from Love & Olive Oil
This recipe will give you peppers that are a dead-ringer for Mama Lil's!
1 cup white or apple cider vinegar
1 teaspoon kosher salt
2 tablespoons dark brown sugar
1/2 teaspoon dried oregano
3 garlic cloves, peeled and crushed
1/4 cup extra-virgin olive oil
1/2 lb red jalapenos or Italian roasting peppers, thinly sliced into 1/4-inch rounds
In a saucepan over medium heat, combine vinegar, salt, brown sugar, oregano, garlic cloves and olive oil and bring to a simmer. Add sliced peppers and simmer for 10 to 15 minutes until the peppers are tender.
Transfer peppers into a pint mason jar and pour the liquid over top; secure with airtight lid and refrigerate overnight to let flavors infuse. Peppers will keep in the refrigerator for up to 1 month.