Prep 336 hrs
Cook 0 mins
I originally found this recipe here on recipezaar from CC. http://www.recipezaar.com/recipe/getrecipe.zsp?id=34555 After playing around with it I came up with this variation. Hope you enjoy!
- 453.59 g prosciutto (1 lb sliced is ~37 slices)
- 226.79 g provolone cheese (sliced ~ 1/2" thick)
- 907.18 g cherry peppers (~ 2 pt or 49 peppers)
- 1892.5 ml white vinegar
- 946.0 ml extra virgin olive oil
- 946.0 ml canola oil
- 1 small onion, thinly sliced
- bay leaf
- dill weed
- chopped garlic
- parmesan cheese
- Wash cherry peppers and place whole, stems intact, in 1 gallon jar.
- Fill jar with white vinegar.
- Let stand at least one week.
- I've let them soak as long as 3 weeks.
- You may need to add more vinegar to keep the jar full as the peppers soak it in.
- The peppers will float, make sure to keep them covered.
- After soaking for at least a week, pour out vinegar and rinse peppers in cool water.
- Remove stems and seeds.
- Expect to lose 3 or 4 peppers during soaking.
- Cut provolone to the appropriate size to fill the peppers.
- (~1/2" cube) Cut the Proscuitto slices in half.
- Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper.
- Add some Olive Oil to the jar.
- Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil.
- Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
- Top off the jar with a sprikle coating of Parmesan cheese.
- Let soak a minimum of one week.
- I let them soak and store them at room temperature.
- You may want to refrigerate for longer shelf life.
- (I've had shelf life in excess of one month) ENJOY!
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.
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.