PICKLED CHEESE-STUFFED PEPPERS (How I make stuffed hot cherry peppers with cheese in oil)

Summer might be gone in Adelaide but my hot pepper plants are growing like crazy and continue to reward me with plenty of pods.

In this video, I show you how I make pickled and cheese-stuffed cherry peppers, using my large hot cherry comb peppers.

Most of the cheese-stuffed peppers available in supermarkets and delicatessens use sweet peppers, so I wanted to show you how I do them with spicy peppers.

Pickling the peppers is essential so they do not spoil. Pickling them allows them to be stored in the fridge for longer.

This batch turned out amazing, I tried some on some hot freshly baked wood oven bread.

If you try this recipe out and enjoyed this video, please leave a comment, like and subscribe. It really means the world to me.

Thanks for watching and see you same chilli time, same chilli Channel.

PICKLED AND CHEESE STUFFED PEPPERS:

10-15 Large Red Hot Cherry Bomb Peppers

PICKLING LIQUID:
1 cup distilled white vinegar
1 cup water
2 tablespoons salt
1 teaspoon peppercorns
2 tablespoons sugar

CHEESE STUFFING:
150g hard Feta cheese
1 + ½ Tablespoons of Greek Yoghurt or soft cheese (Cream cheese, mascarpone, ricotta)
Pepper to taste
Optional – 1 teaspoon of Italian herbs
Oil – Canola, Sunflower, Rice Bran or vegetable oil, not olive oil – Olive oil will solidify in the fridge.

METHOD:
1. Remove placenta and seeds from cleaned peppers
2. Add salt, peppercorns, sugar, vinegar and water to a saucepan and bring to the boil.
3. Add the peppers to the boiling liquid, mix around to ensure they are all covered with the liquid and turn heat off.
4. Allow to steep for 5 minutes.
5. Mash feta in a bowl and then add yoghurt/cheese and season to taste.
6. Fill peppers with cheese and place in clean sterilised/sanitised jar.
7. Cover with oil, put lid on and place in the fridge.
8. Serve with antipasto or bread.

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Видео PICKLED CHEESE-STUFFED PEPPERS (How I make stuffed hot cherry peppers with cheese in oil) канала Frankie's Fire