Calliari's Bakery Favorite Recipes

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Bacalla Recipes      Oatmeal Raison Cookies       Saffron Recipes

Beam & Shrimp Risotto     Blueberry Cake    Brad's Prime Rib

Cabbage Soup    Carl's Baccala    Chili FAT FREE 

Cinnamon Raisin Coffee Cake   Fat Free Cauliflower Crab Chowder

Hot Peppers in Sauce  Pineapple Upside Down Cake

Saucy Bean Bake  Stuffed Egg Plant  Stuffed Zuccini Squash

Sue's Hot Dog Sauce  Sweet & Sour Dressing

Ingredients
3 lb fresh cherry peppers (about 30 peppers) (1.35 kg)
4 cups white vinegar (950 mL)
4 cups water (950 mL)
6 Tbsp pickling salt (100 g)
½ cup sugar (100g)
8 cloves garlic, peeled and smashed
2 bay leaves
1 lb sharp provolone (950 g), cut into ¾ inch cubes (20 mm)
8 slices of prosciutto, thinly sliced, cut in half lengthwise, and then across to make 30 strips
2 cups olive oil

Preparation
Wash the peppers and drain in a colander. Using a paring knife, cut a ring around the top of the peppers. This will allow the pickling solution to enter the peppers, and make it very easy to remove the cores before stuffing them. Pack the peppers into a gallon glass, ceramic, or plastic container.

Put all the other ingredients in a saucepan, bring to a boil, and simmer for 3 minutes. Pour the hot liquid over the peppers. The peppers need to be completely covered in liquid. If you need more liquid, add a mixture of half water and half vinegar with the same proportion of salt to the jar—that is 2 teaspoons (10 mL) salt per cup (240 mL) of liquid.

Cool to room temperature, and keep refrigerated for about 2 weeks. Drain the pickled peppers in a colander set in a sink. Remove the cores from the peppers with tomato shark and discard. Drain the peppers well on absorbent toweling.

Cut the provolone into pieces that will fit in the peppers, ¾ inch (20 mm) is a good size for large peppers, ½ inch (15 mm) for smaller peppers. Wrap a piece of prosciutto around a cube of provolone and stuff into each pepper.

Pack the stuffed peppers into quart Mason jars. Use a wooden spoon to help arrange them so that the open ends face outward. Depending on the size of your peppers, pack them 3 or 4 to a layer. Pour the olive oil over the stuffed peppers. As air bubbles float to the surface add more oil until the peppers are completely covered. Cover tightly and leave at room temperature for a week. Refrigerate after that.

Remove peppers from refrigerator several hours 

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