Stuffed Cherry Peppers

Appetizers, Classic Recipes, Hors D'ouvre

INGREDIENTS

• 4lb cherry peppers. Washed

BRINE

• 1 gallon white vinegar

• 1 quart water (boiled then cooled)

• 4tbs salt

• 1 tbs sugar

STUFFING

• 4 cup unseasoned bread crumbs

• 2 tbs garlic powder

• 2tbs onion powder

• 2tbs oregano

• 1 tin/jar sicilian anchiovies

• Salt and pepper

• 1/4 c olive oil

• 3 tbs brine

FOR PACKING

• Vegetable oil for packing

• 4 quart mason jars with lids

DIRECTIONS

1. I cant stress this enough. Clean the peppers well and sterilize all utensils and you hands with a bleach solution of 1 gal water with 1 tbs of bleach.

2. Using an apple corer, remove the stem and seeds. Use a small spoon to get out any remaining seed.

3. Place peppers hole side up in a nonreactive container.

4. Mix brine and pour over peppers making sure the get filled with brine.

5. Weigh down with a plate and let marinate for 48hrs

6. Mix all the dry ingredients for the stuffing add oil and incorporate.

7. Add brine and mix well.

8. Begin stuffing your pepper so that they are well filled. Wipe crumbs away from the outsides.

9. Begin stacking peppers into jars facing stuffing against glass and using a pepper in the center to hold them.

10. Fill jars with oil to neck. Let stuffing soak in the oil using a chopstick to let any air escape and get oil to the stuffing.

11. Top off jars with oil. Seal tightly and refrigerate for 2 weeks before using.

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