1 (16-ounce) bag mini sweet peppers, stemmed, seeded, and cut into ¼-inch rings
1 cup warm water
½ cup apple cider vinegar
1 tablespoon sugar
1 teaspoon kosher salt
Instructions
In a large bowl, combine broccoli and Pickled Sweet Peppers. In a small bowl, whisk together remaining ingredients, whisking until sugar dissolves. Pour dressing over broccoli mixture, tossing to coat. Cover and refrigerate for at least 2 hours before serving or up to overnight. Toss to coat just before serving. Serve with a slotted spoon.
Pickled Sweet Peppers
In a medium bowl, combine all ingredients. Cover, and let stand for at least 1 hour before serving. Refrigerate in an airtight container for up to 2 weeks.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/marinated-broccoli-salad-pickled-sweet-peppers/