HOW TO PICKLE HOT CHERRY PEPPERS RECIPES

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PICKLED HOT CHERRY PEPPERS RECIPE | MARTHA STEWART



Pickled Hot Cherry Peppers Recipe | Martha Stewart image

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 2 quart-size jars and 1 pint-size jar

Number Of Ingredients 8

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

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.

PICKLED STUFFED CHERRY HOT PEPPERS | JUST A PINCH RECIPES



Pickled Stuffed Cherry Hot Peppers | Just A Pinch Recipes image

One day my hubby and I were at one of our local grocery stores which has a lot of nice things on their salad bar. I saw these and tried them and wow they were amazing but so expensive. So I took one home and took it a part and this is what I came up with. We grew Cherry Hot Peppers this year so that even made them cheaper!

Provided by Dana Ramsey @DRamsey

Categories     Cheese Appetizers

Prep Time 20 minutes

Yield 10

Number Of Ingredients 8

10 - fresh hot cherry peppers
3 ounce(s) italian prosciutto
1 cup(s) extra virgin olive oil
3 large fresh garlic cloves, peeled and smashed
3 tablespoon(s) balsamic vinegar, good quality
3 tablespoon(s) apple cider vinegar or white vinegar
3 - sprigs of fresh oregano
1 teaspoon(s) kosher salt

Steps:

  • 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.
  • 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.
  • 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.
  • Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
  • 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.
  • 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!

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