Name: Stuffed Pickled Cherry Peppers
Total time: 2 h
Ingredients: 20 red or green cherry pepper; 3 cups cider vinegar; 2 tablespoons sugar; 1 tablespoon canning and pickling salt; 2 garlic cloves , peeled and halved lengthwise; 2 bay leaves; 2 ounces provolone cheese , cut into ½-inch cubes; 2 ounces thinly sliced prosciutto; 2 sprigs fresh basil; 2 cups extra-virgin olive oil

Why This Recipe Works

A popular Italian deli item, pickled cherry peppers stuffed with prosciutto and provolone (sometimes known as cherry pepper shooters or poppers) are an easy-to-prepare party snack to have on hand as long as the most time-consuming part of the recipe—pickling the cherry peppers—is done in advance. We wanted to come up with a straightforward, reliable method for creating firm but tender pickled peppers that we could have at the ready in the fridge, ones that we could enjoy soon after preparing, or up to several weeks later. Because cherry peppers have so much character on their own, we knew we wanted to keep the brine simple. We started with apple cider vinegar for its smooth, fruity tones, balanced it out with a bit of sugar and salt, and gently infused it with garlic and bay leaves. After testing various approaches to pickling, we found that we could save time and quickly achieve the texture we wanted by briefly simmering our peppers in the brine before packing them into jars and letting them cool. The peppers were now ready either to stuff and serve, or to store in the refrigerator until needed. When working with hot peppers, it's a good idea to wear gloves and wash your knife and cutting board as soon as you're done. Once stuffed and packed in oil, the peppers must be consumed within four days.

Instructions

For the pickled peppers: Using paring knife, remove stem and core from peppers. Rinse peppers to remove any residual seeds.

Bring vinegar, sugar, salt, garlic, and bay leaves to boil in large saucepan over medium-high heat. Add peppers, reduce heat to medium- low, and gently simmer until tender but firm and skins just begin to wrinkle, 3 to 5 minutes.

Meanwhile, place two 1-pint jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry.

Using slotted spoon, pack peppers into hot jars. Using funnel and ladle, pour hot brine over peppers to cover. Let jars cool to room temperature, cover with lids, and refrigerate until ready to stuff. (Pickled peppers can be refrigerated for up to 1 month.)

For the filling: Drain peppers in colander (do not rinse). Wrap cheese cubes in prosciutto and gently stuff into peppers. Divide basil between two 1-pint jars, then pack tightly with stuffed peppers. Pour oil over peppers to cover. Cover jars and refrigerate for at least 1 hour before serving. (Stuffed pickled peppers in oil can be refrigerated for up to 4 days; they must be discarded after 4 days.)