Cherry Pepper Shooters
Cherry Peppers Stuffed with Prosciutto & Provolone
- 3 lbs fresh cherry peppers (about 30 peppers)
- 4 cups white vinegar
- 4 cups water
- 6 tbsp pickling salt
- 1/2 cup sugar
- 8 clover garlic, peeled & smashed
- 2 bay leaves
- 2 lb sharp provolone cut into 3/4 inch cubes
- 8 slices prosciutto, thinly sliced cut in half lengthwise and then across to make 30 strips
- 2 cups olive oil
Wash the peppers and drain in a colander. Using a paring knife cut a ring around the top of the peppers. This will allow the pickling solution to enter the peppers and make it very easy to remove the cores before stuffing them. Pack the peppers into a gallon glass, ceramic or plastic container.
Put all the other ingredients in a saucepan and bring to a boil. Simmer for 3 minutes. Pour the hot liquid over the peppers. The peppers need to completely covered in liquid. If you need more liquid, add a mixture of half water and half vinegar with the same proportion of salt to the jar (2tsp per cup of liquid). Cool to room temp and keep refrigerated for about 2 weeks. Drain the pickled peppers in a colander set in a sink. Remove the cores fro the peppers and discard. Drain the peppers well on absorbent toweling (upside down).
Cut the provolone into pieces that will fit in the peppers, 3/4 inch is a good size for large peppers, 1/2 for smaller. Wrap a piece of prosciutto around the cube and stuff into each pepper.
Pack the stuffed pepper into quart Mason jars. Use a wooden spoon to help arrange them so that the open ends face outward. Depending on size pack 3 or 4 to a layer. Pout the olive oil over the stuffed peppers. As air bubbles float to the surface add more oil until the peppers are completely covered. Cover tightly and leave at room temp for a week. Refrigerate after that.