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Pickled Peppers

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on time 10 mins
Total time 10 mins
Yield Makes about 3 cups
Pickled Peppers do double-duty as sandwich toppings or a stand-alone snack. 


  • 2 cups sliced red and yellow sweet mini bell peppers
  • 1 cup sliced pepperoncini salad peppers
  • 1 teaspoon pepperoncini juice from jar
  • 1/4 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup thinly sliced fresh chives
  • 1 teaspoon extra virgin olive oil
  • Salt and pepper to taste

How to Make It

  1. Stir together sliced mini bell peppers, sliced pepperoncini salad peppers, pepperoncini juice from jar, parsley leaves, sliced fresh chives, and olive oil in a medium bowl. Add salt and pepper to taste.