Recipe and photos provided by the COCOA EXCHANGE.
When it comes to holiday meals, I am always looking for new and interesting recipes, and this Pickled Peppers recipe is just right for the holiday season.
Think about something new to add to your relish tray this year.
Now, looking at these beautiful photos that the COCOA EXCHANGE provided to us along with this recipe, I have to say, I love this take on a holiday appetizer tray.
I typically do a basic relish tray–olives, pickles and that sort of thing.
But now…I’m thinking that something more along the lines of a cheese board with a few meats, nuts and pickled peppers would be a delicious option.
Am I adding it to my holiday dinner plan? You betcha!
If you’re looking for other holiday recipes, we’ve got a lot of them that you’ll want to try. Here are a few of our favorites:
Let us know what you think about these tasty Pickled Peppers!
- 2 tbsp olive oil
- 1 onion small, thinly sliced
- 1 lb mini sweet peppers
- 1 cup apple cider vinegar or champagne vinegar
- 1/2 cup POD & BEAN White Chocolate Lemon Peppercorn Vinaigrette
- In a large saucepan, add olive oil and heat to medium-high. Add onions and gently sauté for five minutes. Add peppers and cook for an additional five minutes. Add vinegar and Pod & Bean™ White Chocolate Lemon Peppercorn Vinaigrette and bring to a slow boil. Simmer and stir occasionally.
- Cook for 10-15 minutes or until peppers are tender.
- Transfer peppers and liquid to an airtight container, cover and store overnight.