Marinated Stuffed Cherry Peppers

Recipe by teaganm
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 336hrs
SERVES: 45
YIELD: 1 Jar
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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