Stuffed Marinated Peppers
This was my mom's recipe I was talking about. She was published! Well, it was only in our church cookbook, but she was published. :)
Ingredients:
Cherry peppers (however many you would like to prepare)
White vinegar
Prosciutto (Italian ham)
Provolone
Oil (olive or your preference)
Directions:
WEAR GLOVES! (my father learned the hard way, didn't wash his hands and had an itch). Cut pepper tops off and remove seeds, cover with vinegar, and set in refrigerator for at least 8 hours (overnight). Remove from fridge and drain.
Layer a piece of cheese on top of a piece of the ham. Roll like a jelly roll, place one end in the pepper and cut the top off at the top of the pepper. Repeat with the rest of your peppers.
Follow water bath canning instructions. Fill canning jar with prepared peppers and cover with oil. Place lid and seal to form vacuum. Keep in a cool place and refrigerate when opened.
Note: Save the oil it holds the flavors and is great when you want to fry up pepper sand onions for a grinder (sub/hoagie for you non-Rhode Islanders) or a side dish.
Ingredients:
Cherry peppers (however many you would like to prepare)
White vinegar
Prosciutto (Italian ham)
Provolone
Oil (olive or your preference)
Directions:
WEAR GLOVES! (my father learned the hard way, didn't wash his hands and had an itch). Cut pepper tops off and remove seeds, cover with vinegar, and set in refrigerator for at least 8 hours (overnight). Remove from fridge and drain.
Layer a piece of cheese on top of a piece of the ham. Roll like a jelly roll, place one end in the pepper and cut the top off at the top of the pepper. Repeat with the rest of your peppers.
Follow water bath canning instructions. Fill canning jar with prepared peppers and cover with oil. Place lid and seal to form vacuum. Keep in a cool place and refrigerate when opened.
Note: Save the oil it holds the flavors and is great when you want to fry up pepper sand onions for a grinder (sub/hoagie for you non-Rhode Islanders) or a side dish.
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