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Loved this recipe. I've made about 2 qts so far and plan to do another 3 or 4 qts. The pickling in vinegar seems to work well preserving the crunch of the peppers. I agree with the other comment, you should only use the green cherry peppers. The reds, despite being pickled are too soft. Great recipe. Thanks so much.

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brianshrm October 05, 2008

My guys eat alot of these and they can be expensive. I looked for a recipe to make my own and this is a great one. Use green peppers not red - the red get too mushy. I made 2 gallon jars and about 1/2 dozen quarts last year. Will make more soon.

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cdkoshivas August 20, 2008
Marinated Stuffed Cherry Peppers