Stuffed Pickled Peppers
Stuffed Pickled Peppers.
When I first moved to South Philly, I discovered Stuffed Pickled Peppers and fell madly in love. How can you not?? They are delicious, yet an expensive treat. So why not make them yourself? With just a little bit a effort and a little more time, Stuffed Pickled Peppers make for a great gift - if you don’t eat them all instead.
Peppers, Cherry and/or Banana, Hot & Sweet
White Vinegar
Clean and de-seed your peppers by cutting off the tops. Make sure to keep them whole. Put de-seeded peppers into preferred container and fill with white vinegar. Let sit on counter top for one week.
Prosciutto
Sharp Provolone
Fresh Basil (optional, but suggested!)
Olive Oil
Once your peppers have pickled, strain thoroughly. Reserve strained vinegar for other uses such as Quick Pickling, marinades or salad dressings.
On a clean cutting board, lay slice of prosciutto down with fat side facing you. Place whole basil leaf on top. Cut provolone to fit pepper and place on top of basil. Wrap prosciutto around provolone and basil, rolling toward you, using fat side to seal. Trim accordingly to fit into pepper and stuff, being careful not to tear pepper. Once stuffed, add pieces of prosciutto as necessary to fill pepper to top. After container is filled with your Stuffed Pickled Peppers, pour olive oil over peppers, making sure to release any trapped bubbles. Place in fridge and wait one week before consumption. Or, use Hot Water Canning Method to properly seal for gifts or to store in pantry.
*Please note: I did not include any measurements, since it is all based on quantity and size of peppers. Use your best judgement. Also, depending on the quality of your olive oil, it might solidify if you are storing in your fridge. This is normal. Simply bring to room temperate before enjoying.
