These peppers are great as a crunchy snack, on an antipasti platter, on a panino, and as a bright, piquant ingredient in some of my recipes. I always keep some of these peppers around. You never know when you’ll need them.
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.