For the Pickled Peppers:

1. To a small saucepan add vinegar, sugar, mustard seeds, celery seeds and turmeric.
2. Bring mixture to a boil over medium high heat and stir until all the sugar is completely dissolved. In the mean time, remove the stems and seeds from your peppers and slice them into 1/8 thick rings.
3. In a clean, quart sized mason jar, layer pepper rings and dill fronds in alternating layers until jar is full.
4. Pour hot brine over the peppers and place the lid on the jar. Allow mixture to cool at room temperature for 2 hours.

For the Black Bean Pâté:

1. In a small bowl, mash black beans with a fork. Add extra virgin olive oil, salt, pepper and oregano.
2. Mix well with a fork until mixture is spread-able.

To Assemble Appetizers:

1. Spread 1 Tablespoon of the Black Bean Pâté onto a cracker.
2. Top with 2 to 3 pickled pepper rings and serve.
3. Enjoy!