Pickled Peppers

Pickled Peppers Recipe
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Pickled Peppers do double-duty as sandwich toppings or a stand-alone snack.

 

Yield:

Makes about 3 cups

Recipe from

Recipe Time

Hands-on: 10 Minutes
Total: 10 Minutes

Ingredients

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

Preparation

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.

Note:

September 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note