Peter piper ain't got nothin' on me. I whipped up these homemade pickled peppers as part of the lamb and clams recipe I prepared for KitchenAid's #HaveDinnerWithUs campaign. The peppers are tossed with red onion, fresh mint, and lemon juice for a bright and colorful topping. (Speaking of KitchenAid, don't forget about the fab giveaway I've got going on right now. All you have to do is cook and share for your chance to win!) Anyway, chef Chris' original recipe called for a specific brand of spicy pickled peppers, a brand that isn't available in our area. I scoured the grocery stores but, alas, despite living in the middle of pickle country, I couldn't find a pickled pepper that wasn't either a peppadew or a pepperoncini. And honestly? I should have just made these from the beginning, because it was much quicker and easier (not to mention I didn't have to change out of my yoga pants) than running around town to 3 different grocery stores searching for a commercial version. Funny how

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