10-15 hot cherry peppers, washed with stem and seeds removed
2½ cups of water
2½ cups of white distilled vinegar
3 tablespoons sugar
Stuffing:
2 cups of breadcrumb -home or the unseasoned variety from the store
lemon zest from ½ lemon
1 tablespoon of dried oregano
Kosher salt and black pepper
extra virgin olive
Process
Adapted from Michael Symon’s Live to Cook by Michael Symon and Michael Ruhlman and DavidLebovitz.com. Prepare each pepper by removing the stem and inside seeds - essentially creating a hollowed out interior for the breadcrumb mixture to sit. Scoop the breadcrumb mixture into the opening, packing along the way. Place the pepper in a large glass jar and do not overfill. Bring the rest of the ingredients to a boil, reduce the heat, and simmer for five-ten minutes. Pour the brine over the peppers (after removing from the heat) and place the lid on the jar. Once the container reaches room temperature, refrigerate for 7-10 days before consuming. You can use this method on many hot / chile peppers, including japeños. The peppers keep about 7-10 days, but they keep much, much longer.
For the breadcrumb mixture, mix well with ½ cup of extra virgin olive oil and then bake on a cookie sheet for 15-20 minutes at 375 degrees F.
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/vegetables/marinated-stuffed-cherry-peppers.html