One of our local grocery stores has a lovely selection of marinated olives and vegetables, and I’ve fallen hard and fast for the stuffed cherry peppers. Really, how can you go wrong? A spicy little pepper stuffed with cured meat and sharp Italian cheese? Bring it! I could make a meal on those alone, except for the fact that we usually have 8 other nibbly bits and I have to taste everything at least once. Or twice. Or three times.
It probably never would have occurred to me to make them myself, if I hadn’t accidentally bought hot cherry peppers at our farmer’s market. I say accidentally, which makes me sound like way more of a space cadet than I really am. I bought the little round peppers because they were adorable and I love getting new things at the farmer’s market. But they weren’t marked as hot peppers and in their fresh version, I didn’t connect them with the preserved, marinated version that I buy at the grocery store. I was chopping them up for dinner when I happened to lick my finger and WOW. Okay, that is spicy stuff. My kids are so not going to eat those in their salad!
So, I happened to have a bag of hot cherry peppers. What to do, what to do? Kind of a no-brainer, right? A search on Google elicited a few good recipes, and I took the best of them to make my own version. And they rocked. They take a couple of weeks to marinate properly, but once they were ready, we celebrated by having an antipasto meal. Mmmmmm.
Ingredients
- 12 to 14 medium cherry peppers
- 2 to 3 cups white vinegar
- 6 or 7 slices proscuitto
- 4 oz provolone cubed into ½ inch pieces
- 4 cloves garlic coarsely chopped
- two sprigs rosemary
- 1 bay leaf
- 1 quart olive oil preferably extra virgin
Instructions
- Cut the tops off the cherry peppers and remove seeds.
- Place hollowed-out peppers in a quart jar and add enough vinegar to cover completely. Put lid on jar and set on your counter for at least one week.
- After one week, drain peppers.
- Cut prosciutto slices in half and wrap each piece around a piece of cheese. Stuff each cherry pepper with prosciutto-wrapped cheese.
- Place stuffed peppers back in jar, add garlic, rosemary and bay leaf. Pour enough olive oil into jar to cover cherry peppers completely.
- Put lid on jar and place back on counter for at least a week. Enjoy!
- And don't throw that oil away, it makes a great, lightly seasoned oil for cooking.
Kevin says
Better than store bought.
Steve says
Finally a recipe that shows how to marinate them from scratch. Good recipe. Thanks.Currently doing this with peppers. pickling pepppers in vinegar for last two weeks.
Will be stuffing tommow.
Marty says
My cherry peppers have been on the counter for more than a week. About 12 days soaking in vinegar. Did I make a mistake should they have been in the refrigerator. I made this recipe first time and it was great. The peppers were on counter in vinegar for a week . I then placed in oil and spices and refrigerated. In short after a week in vinegar should they have been in refrigerator.
Carolyn says
I think you’re probably okay, as long as they were fully covered in the vinegar.
Craig Hill says
These sound delicious. How long will these last both in the vinegar and then the oil?
Carolyn says
In the fridge, after the whole process, they are good for a month or so.
Bill McGarry says
I forgot to put them in the refrigerator until 3 days too late…should I still be OK?
William P McGarry III says
Also,,,looks like a little bit of “residue” on the bottom of the jar…cheese perhaps? …..Damn! I hope I didn’t mess ’em up!
Bill McGarry says
Awesome., but the oil solidifies in the refrigerator. Cant figure out how to prevent that.
Carolyn says
There is no way to prevent that. It happens with the commercial brands too.
Robin says
Just finished first week in vinegar on counter. Ready to place in oil on counter for second week. Just wondering if I could replace the procuitto with genoa salami instead? Will the salami version keep 2-3 weeks in the fridge also?
Carolyn says
I can’t see why not!
Joseph Madajewski says
Was looking for a vinegar prep recipe. Saw others using balalmic but i believe it imparts a goofy taste.
Dunno about rosemary but GARLIC! FORGET IT!!!!
George Lyman says
Loved these!
Bill says
They turned out great . The only thing I did differently was I added a little vinegar to each pepper before placing in the jar . I picked that up from a different recipe , gives a little tart pop when you bite it . If you are spending good money on the ingredients this is the one . My Italiana apprentice said they where better than his MAMAS . LOL.