This recipe has been updated and may differ from what was originally published or broadcast.
Add vinegar, salt, sugar and peppers to a small saucepot and bring to a boil. Reduce to a simmer and stir, cooking just until sugar is dissolved. Remove from heat and strain, reserving the vinegar on the side.
Add bacon lardons to a saute pan over medium heat and cook until fat is rendered and bacon is crispy. Transfer to a paper towel-lined plate.
Add strained peppers, bacon, blue cheese and olives to a medium bowl and stir together. Lightly dress with olive oil and reserved pickling liquid to taste.
Spoon half of the pepper relish onto a serving platter. Top with iceberg wedges. Spoon remaining relish on top of the wedges. Serve!