Marinated Stuffed Cherry Peppers
 
 
Marinated Stuffed Cherry Peppers
Cook:
Ingredients
  • Pickling solution:
  • 3 tablespoons Kosher salt
  • 2 bay leaves
  • 2 tablespoons whole coriander seeds
  • 3 cloves garlic, peeled
  • 2 tablespoons black peppercorns
  • 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
  1. 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.
  2. 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