pickeled stuffed cherry hot peppers

How To Make pickeled stuffed cherry hot peppers

• 
  Step 1
  Combine the oil, garlic, vinegars, oregano, and salt in a small saucepan. 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.
• 
  Step 2
  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.
• 
  Step 3
  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 its size and shape.
• 
  Step 4
  Wrap the prosciutto around your cubed cheese and place it inside the cherry pepper. Continue with all the remaining peppers.
• 
  Step 5
  Place your stuffed peppers in a container that has a secured 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.
• Step 6
  Put the lid on and gently tip your container upside down af few times. Place in the fridge for at least 24 hours, the longer the better, as the flavors will improve!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!