Best Pickled Stuffed Cherry Hot Peppers Recipes

PICKLED HOT CHERRY PEPPERS

Steps:

• Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
• Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

MARINATED STUFFED CHERRY PEPPERS

Steps:

• 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!

SAVORY STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

STUFFED CHERRY PEPPERS

Steps:

• Remove stem and seeds from cherry peppers and rinse peppers under cold water.
• Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.

PICKLED STUFFED CHERRY HOT PEPPERS

Steps:

• 1. Combine the oil, garlic, vinegars, oregano and salt in a small sauce pan. Bring to just a simmer and simmer for 2 minutes and turn off the heat. This will help the flavors marry. Set aside to cool.
• 2. In the meantime take a small knife, cut the top off as you would a pumpkin. Remove the seeds by either using your knife or a small measuring spoon.
• 3. Now cut a cube of provolone and a piece of the prosciutto to the size of your hot cherry pepper. This will most likely change for each pepper depending on their size and shape.
• 4. Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
• 5. Place your stuffed peppers in a container which has a secrued lid. Pour the cooled vinegar and oil mixture over your peppers. If you do not have enough liquid you can always add additional olive oil. My peppers were a little small so I didn't have to add any liquid.
• 6. Put the lid on and gently tip your container upside down af few times. Place in the frig for at least 24 hours the longer the better as the flavors will improve!