PICKLED PEPPERONCINI RECIPE RECIPES

Name: Pickled Pepperoncini Deviled Eggs
Prep time: 30 min
Total time: 30 min
Yield: 1 dozen.
Ingredients: 6 hard-boiled large eggs; 1 jar (16 ounces) garlic and dill pepperoncini; 1 medium ripe avocado, peeled and pitted; 1 tablespoon minced fresh cilantro, divided; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 tablespoon minced sweet red pepper; 1/4 teaspoon chili powder

PICKLED PEPPERONCINI DEVILED EGGS RECIPE: HOW TO MAKE IT

Pickled Pepperoncini Deviled Eggs Recipe: How to Make It image

It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
1 medium ripe avocado, peeled and pitted
1 tablespoon minced fresh cilantro, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced sweet red pepper
1/4 teaspoon chili powder

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Nutrition Facts : Calories 59 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 93mg cholesterol, SodiumContent 125mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 3g protein.

GIARDINIERA RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Giardiniera Recipe - Food.com - Food.com - Recipes, Food ... image

Italian giardiniera is also called "sotto aceti", which means "under vinegar", a common term for pickled foods. It is typically eaten as an antipasto or with salads. Milder varieties of giardiniera are used for the olive salad in the Muffuletta sandwich. Try on you next sub-type sandwich for a change of pace. Recipe by Donald Link. Note: 2 tablespoons sugar makes for a slightly sweet bite. If you like less sweet and more sour, cut to 1 tablespoon.

Total Time 48 hours 20 minutes

Prep Time 20 minutes

Cook Time 48 hours

Yield 1 quart approx

Number Of Ingredients 15

Ingredients

1 1/2 cups cauliflower florets
1 small carrot, chopped into 1/8-inch pieces
1/2 small onion, chopped into 1/8-inch pieces
2 garlic cloves, smashed
2 celery ribs, chopped into 1/2-inch pieces
1/2 cup pimento-stuffed green olives, roughly chopped
1/4 cup pepperoncini pepper
1 cup white vinegar
1/4 cup olive oil
2 tablespoons salt
2 tablespoons sugar (I prefer 1 tablespoon)
1/8 teaspoon red pepper flakes (can sub 1 fresh chopped hot pepper)
1/8 teaspoon oregano
1 bay leaf
5 teaspoons black peppercorns

Steps:

Toast bay leaf and peppercorns. Combine vinegar, olive oil, salt, sugar, pepper flakes, and oregano in a pot and bring to a simmer. Add bay leaves and peppercorns. Steep 5 minutes.
Strain bay leaves and peppercorns. Reserve liquid. Place vegetables in a 1 quart container. Pour liquid over vegetables and let sit for two days before using.

Nutrition Facts : Calories 766, FatContent 55.3, SaturatedFatContent 7.8, CholesterolContent 0, SodiumContent 14517, CarbohydrateContent 59, FiberContent 10.8, SugarContent 35.8, ProteinContent 6.7

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