Last year bought jars of hot cherry peppers, stuffed them with prichutto and provolone and put them in Olive oil....pulled them out occasionally for a snack....excellent.
This year I planted some HCP in the garden and they are starting to come on, but not all at once. I would like to hold them until I get a batch and go through the cleaning, stuffing process once, instead of multiple times.
I am thinking if I put them (as I pick them) into a jar with some sort of dill pickle type juice, that they would hold until I am ready to do a batch.
Any thoughts on this or other methods to preserve them temporarily?
Any help is appreciated.
(And I know I don't know how to spell prichutto... )
“I prefer my kid hunt and fish rather than steal and deal,”
Re: Hot cherry peppers with prichutto and provolone
Core the pepper, take out stem and seeds. Put into jar with 4 percent white vinegar and 1 tablespoon kosher salt per quart, add couple cloves fresh garlic and dried oregano or Italian seasoning . Let peppers sit 45-60 days then stuff with prosciutto and cheese, add olive and jar them.