Re: cherry pepper shooters
As you core the peppers, place in large pot. Sprinkle generously with kosher slat. Make sure they are upright, so they get filled in with brine. When all peppers are in, fill pot (enough to cover peppers) with 1/2 and 1/2 water and white vinegar. make sure all peppers are under the surface. Use a weighted dinner plate to press them down if necessary. After 24 hours (roughly), they can be stuffed. You will see the color change, the skin will be "brighter" green, and they will be slightly softer so they won't split when you stuff them. The oil I use to pack them is La Spagnola. It is hard to find sometimes, but it is already 50/50 olive and veg.