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Photo: Hector Sanchez; Styling: Caroline M. Cunningham

Pickled Peppers

Pickled Peppers do double-duty as sandwich toppings or a stand-alone snack.

 

This recipe goes with Slow-Cooker Beef Sliders with Pickled Peppers

Southern Living SEPTEMBER 2013

  • Yield: Makes about 3 cups
  • 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.

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Pickled Peppers recipe

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