Marinated Stuffed Cherry Peppers

Total Time: 336 hrs Preparation Time: 336 hrs

Ingredients

• 1 lb prosciutto (1 lb sliced is ~37 slices)
• 1/2 lb provolone cheese (sliced ~ 1/2" thick)
• 2 lbs cherry peppers (~ 2 pt or 49 peppers)
• 1/2 gallon vinegar
• 1 quart extra virgin olive oil
• 1 quart canola oil
• 1 small onion, thinly sliced
• rosemary
• bay leaf
• dill weed
• basil
• chopped garlic
• parmesan cheese

Recipe

• 1 wash cherry peppers and place whole, stems intact, in 1 gallon jar.
• 2 fill jar with vinegar.
• 3 let stand at least one week.
• 4 i've let them soak as long as 3 weeks.
• 5 you may need to add more vinegar to keep the jar full as the peppers soak it in.
• 6 the peppers will float, make sure to keep them covered.
• 7 after soaking for at least a week, pour out vinegar and rinse peppers in cool water.
• 8 remove stems and seeds.
• 9 expect to lose 3 or 4 peppers during soaking.
• 10 cut provolone to the appropriate size to fill the peppers.
• 11 (~1/2" cube) cut the proscuitto slices in half.
• 12 wrap the provolone with a 1/2 slice of proscuitto (or 2 for larger peppers) and stuff into pepper.
• 13 add some olive oil to the jar.
• 14 add onion, rosemary, 2 or 3 bay leaves, dill weed, basil and chopped garlic to oil.
• 15 place the peppers in the jar and fill the jar with 50% olive oil and 50% canola oil.
• 16 top off the jar with a sprikle coating of parmesan cheese.
• 17 let soak a minimum of one week.
• 18 i let them soak and store them at room temperature.
• 19 you may want to refrigerate for longer shelf life.
• 20 (i've had shelf life in excess of one month) enjoy!