Hot Stuffed Cherry Peppers
This is a way of preserving the harvest of cherry peppers. They are first soaked in a brine of 1 part white vinegar to 3 parts cold water in a large glass or ceramic vessel for 3 weeks refrigerated. They are then cored and stuffed with a mixture of ground prosciutto and provolone, placed in clean canning jars, covered with vegetable oil. They do not need to be refrigerated. Perfect for antipasto.
For 1 Batch(es)
For the Peppers:
- 1 box of cherry peppers (about 5 pounds) green ones preferably
- 2 gallons white vinegar
- 6 gallons water
- 4 pounds prosciutto ground into small pieces in food processor
- 1 pound hard aged provolone cheese grated
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 can of anchovies ground in food processor
- 1/4 cup vegetable oil
- Wash and stem the cherry peppers.
- Prepare the solution of vinegar and water. Pour over the pepper.
- Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered.
- You may have extra vinegar and water solution - discard it after the peppers are covered.
- Chop the prosciutto into small pieces and grind in food processor into small pieces.
- Grate the provolone cheese.
- Chop the anchovies in food processor until pulverized.
- Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder.
- Moisten with the vegetable oil - set aside.
- Discard the vinegar solution and core and hull the peppers.
- Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff.
- Place the peppers in clean canning jars and cover with vegetable oil.
- Seal the jars and store in cool place.
- Can be used immediately or within 6 months.
The Cooking with Nonna Cookbook
The vinegar solution is an over estimate. As long as it is a 1 to 4 ratio I always make more than I need. I run the canning jars through the dishwasher and set on heated dry before putting the peppers in.