Hot Pepper Salad
A recipe from the Sneaky Kitchen
32-oz. jar hot pepper rings 
1 14.5 oz. can black olives drained, sliced
1 8-oz. can mushroom stems & pieces drained
3 garlic cloves crushed & minced fine
1 teaspoon
dried basil
1 cup red wine vinegar
1/4 cup canola oil 
salt to taste

Drain hot peppers reserving liquid. Place peppers, olives, mushrooms, garlic,
basil, red wine vinegar & canola oil in lg. bowl.  

Add enough reserved pepper juice to mix so liquid just covers ingredients. Add salt to taste; mix well. Refrigerate at least 4 hrs. before serving. 
Serving suggestion:
  Fill a hollowed out loaf of round bread (Syrian, Tuscany, pumpernickel, rye) with slightly drained peppers.  Arrange hollowed out loaf on a serving platter with the torn bread pieces & cubes of cheese arranged in a circle around outside of loaf;. an attractive centerpiece that doesn't last long.  When peppers are gone, tear up remaining loaf
& eat the pieces. It will be nicely flavored with the pepper juice.