Pickeled Stuffed Cherry Hot Peppers

Dana Ramsey


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!

pinch tips: How to Grate Cheese for Easy Clean Up





20 Min




fresh hot cherry peppers
3 oz
italian prosciutto
1 c
extra virgin olive oil
3 large
fresh garlic cloves, peeled and smashed
3 Tbsp
balsamic vinegar, good quality
3 Tbsp
apple cider vinegar or white vinegar
sprigs of fresh oregano
1 tsp
kosher salt

Directions Step-By-Step

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!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American