We made 10 bottles, but I this recipe for 2.
2 jars of 35 oz. Olives with pimentos (I recommend organic, but these were bought in bulk from Costco)
1/3 of an Onion
1 cup Pickled Jalapenos (or 1/4 cup fresh jalapenos)
8 cloves Garlic
2-4 tbs. Dijon Mustard (depending on the strength)
2/3 cup Lemon Juice
2/3 cup Balsamic Vinegar
2/3 cup White or Champagne Vinegar
1 cup Olive Oil
1 cup Avocado Oil
(This also makes a great salad dressing.)
Take 2-4 tbs. of Dijon. Dijons can vary in strength. If you use Grey Poupon use 4 tbs. If you use a strong one like the one in the picture, I suggest you use more like 2 tbs.
Then whisk in the vinegars and the oil.
If you like live pickles, you can leave them out of the fridge for 1-2 days with just cheese cloth over each jar. Then lid and refrigerate. Great gifts. We made 10 jars!