These look fabulous - what a wonderful tutorial this is = BRAVO, Sir! ... Quick Q: dose anyone out-there have any info on processing these w/ a pressure canner for a shelf-life w/ longer longevity? Again, Stellar upload - I enjoyed it very much. #HugeKudos
I am almost certain these are not canned with a pressure cooker as the cheese would melt , like I said I have only second hand information that once the vinegar has permeated the pepper and the stuffed peppers are covered in oil the finish product is basically preserved in oil , but i cannot find supporting printed information on this so that is the only reason I refrigerate ,
Bows Garage ... Id had a feeling your reply would be that - no worries, just thought I’d ask ... this is a gorgeous recipe, despite its shelf life ... it not likely to last long around here anyway - again, thanks so much.
katecomella no problem this is almost exactly why I made the video so that we can discuss the actual proven methods to can these delicious treats the more questions the better try back in a few months and maybe we will have some solid answers until then enjoy them from the refrigerator lol 😂
I made these several times but I buy gallon jars of pickled cherry peppers cento brand I pick a jar that has mostly green peppers they are firmer than the red ones . And I found that they come out tastier using sharp provolone I buy thick chunks it the cheese and wrap the provolone around the cheese . They are also good using a good salami instead of provolone . Then I put them in a big jar with Mexican oregano a bay leaf and cover them in canola oil . Cure for 3 days then eat them up they are wonderful this year I was given some peppers so I'll pickle them and start from scratch bon appetite
I did this and mine were very crunchy I expected them to be a little softer with a small crunch. Did I do something wrong. And they didn't seem to have that bit of heat I like .I mean I love picked hot peppers but they are softer out of the store. The stoe does not refrigerate them. A friend of mine says as long as they are submerged in olive oil they can remain on the kitchen counter.
You don’t know Bow! Bro seriously thank you for doing this. Local Italian shop next to me closed after 50+ years of outstanding family service and these peppers were one of many delicacies they sold which I truly loved. Anyways you have given me hope that I will once again enjoy these. Thanks brother!
I found out about those in the US and my husband and I fell in love. We’re moved back in Europe and can find them anywhere. I’m going to have to grow the peppers from seed which I’ve found on Amazon and make them myself. I can’t wait!
This looks like such a great recipe. My parents had italian friends who made these stuffed peppers but with olives, anchovies and capers. I remember eating these and my eyes just lit up cause it was just so delicious! So here i am... looking for a recipe and I find this! Thank you for sharing and i my parents will have a nostalgic feeling eating these peppers!
Git probably 50+ seeds germinating right now can't wait this is pretty much the same way my father did it except he only soaked in vinegar for 24 hours then stuff them. We always sealed them in Mason jars and they would be fresh for a very long time if they lasted a long time.
I made these using your recipe last year and they were stuffed in September lasted well over two months before loosing crispness. This year I will try to make a notation. Fantastic recipe and instructions these peppers have the tomatoes in my garden getting nervous! Thank you so much for posting this.
i grow Pimiento peppers for just this reason....I love to stuff these but I use a real Parm and prosciutto...I'll have to try a few with provolone as well. ... glad to see you keep them in the fridge once you have stuffed them...tooo many people keep things on the shelf that need to be in the fridge. I do use EVOO in mine and just pull out the amount I want to eat ahead of time so the oil can come to room temp (I'll have to try some grapeseed oil)...funny that I always eat ALL of those I pull out of the fridge....my mouth is totally watering right now...i'm off to the garden to pick some Pimiento (Cherry Peppers)....
Bro when you bit into that one you were eating,I was like"""Mannnnnn""" My mouth was watering!!! I just made brine pickles and my next session will be stuffed Cherry peppers From out of the garden!! Great video !!
my grandparents canned everything even butchered meat/poultry sealed in ball jars with candle wax - no lids. i dice up green bell peppers as a ingredient for hash browns store them in small jars with white vinegar it's good as long as the jar hold a vacuum but when you open it you got 3 days
I'm growing peppers (cherry bomb) just for this reason. I hope that’s the right kind of pepper and not way too hot. The ones at the olive bar I fell in love with had a little bite like a pepperoncini.
We had no refrigerators growing up in Italy ... we stored them in cool dark place ... in Canada we have cantinas, cold rooms where we store all our preserves: tomato passata, stuffed peppers, eggplants, string beans etc
Great video! Have you ever heard of a quick-pickle? Basically boil the vinegar, turn off the heat, throw in the peppers, and cool. I'm getting a steady supply of cherry peppers, and after watching this I need some prosciutto and provolone! I let them go red because mine are relatively mild even when ripe.
I make these a lot always used great California Garlic filtered Xtra V Olive Oil or & Avacodo. I will try the 30 day brine I normally just keep them fresh for crunch they don't last long at my place I eat a jar in a sitting The key to me is the extra sharp stinky provolone, if you know what I mean. Grazie
Thanks for making this video, my wife and I are going to stuff some hot banana peppers with cheese and prosciutto and wanted to see how it was done. They look great. One thing though, pepper seeds have zero heat in them. The heat is in the ribs of the peppers. So keeping seeds in the peppers or adding them does nothing at all for flavor.
a little over a year from your video; i bought these from the store and fell in love with them; so i plan on canning these as i have been doing vegtable gardening for many years. My question would be has anyone tried using alum as a preservative to store out of the refridgerator; very nice video from start to end.
Awesome, ordered pickle crisp and peppers are almost ready. 2 healthy plants in the garden. Can you use just the grape seed 3/4 and the rest olive oil? Thank you!!!!
These look amazing. I just picked about 60 hot cherry peppers and am going to do it just like you did. Question, should i refrigerate the peppers while they soak in the vinegar for a month?
I did not , put in a cool dark closet make sure peppers are submerged completely , two week minimum soak up to 4 weeks then proceed stuffing oil refrigerate .
You don’t think the plastic is leaching into the vinegar and peppers? Love the instructions. I can’t take the hot peppers but I can do the sweet ones! Thank you! 👍
Thank you I didn't think so. This is my first attempt since I grew them this summer. So excited cant wait. Thank you for getting back to me.@@bowhunter2439
ive kept them in a cool dark location for up to a month before stuffing them , once they are stuffed and jars filled with oil then I store in the refrigerator for up to two months
These are my absolute favorite - thanks for sharing your technique! I have a million cherry peppers and can't wait to make some. 2 questions I was hoping you can help with: 1) During the stage where you soak in vinegar - does it matter if they are room temp or refrigerated? 2) Do you think they'd be ok in the vinegar stage for longer (months?) - wondering if I can prep them for stuffing but then hold off to do that part in batches thru the coming months as the need arises. Thanks!
Linda Donohue I have had them in vinegar for up two a month in a dark closet room temp and they are still crisp and ready to stiff , my grandfather used to store peppers in vinegar in the cool basement for the entire winter and use them as needed
@@bowhunter2439 just wanted to follow-up and say that the finished products are amazing! Even better than store bought.. thanks again for the tutorial! Definitely something I'll make each year with the cherry peppers from our garden!
Linda Donohue I have had them over a month in straight vinegar with no problem, I do not have first hand knowledge of keeping them past two months but I know and have seen other recipes with peppers in straight vinegar up to a year, if you have doubts you could can the vinegar soaked peppers and use when needed
Ah, but what happens if you fail to watch these diy's and packed everything in olive oil+ without ever doing the vinegar stage... Did i miss a preservation phase? its only been a week or so...hate to waste um.
my grandpa pickled all kinds of vegetables and they were never in the fridge; also you can buy stuffed peppers from italy and they are room temperature and only need refrigeration after opening. I think as long as you boil the jar and the peppers are submerged in oil you should be ok, but if you're opening the jar regularly it would have to be in the fridge anyway.
TheDaikashido yes this would be my expectation but there is no verifiable source on the web for such a process I actually do store my dried sausage in oil and it keeps for a year or more at room temperature, that is our family process but I just have not stored peppers stuffed with cheese and prosciutto like this , thanks for the information
Oh awesome I was wondering that. I have 6 "Cherry Bomb" peppers growing now to plant when the weather warms up, saved from last years seed. Now I know I'll be happy I have a bunch, these stuffed peppers are the best and I crave them, buy them as a snack sometimes at Hannaford's olive bar and they never make it past the parking lot. I wondered if they could be made and I'll follow your recipe 100%, cannot wait!
Can you just soak in vinegar overnight and then fill? I tried last year soaking 2-3 days and kept in fridge and after 9 months they got soft. Isn’t soaking 3 weeks too long?
Bridget Austin no I put them in a pantry closet, just make sure you put something on top to keep them totally submerged three to four weeks is sufficient but they wil hold much longer
@@Nsty24 no problem, quick tip I now use a tea sp of pickling lime as it is the same as pickle crisp but in powder form , it dissolves better , as the pickle crisp is in crystal form meant for a hot pack
After putting in oil I refrigerate them for up to a month ,0live oil will thicken and cloud up after a day or so ,grape seed will stay clear and not get congealed or thicken
@@bowhunter2439 yea I could tell it was a New England accent. I’m from maine but lived in mass and have family there. Our accents are very similar. I just made these tonight. 💕
I have some sitting in the pantry closet right now , I let them sit for two weeks before stuffing after stuffing I put them in jars and fill with mostly grapeseed oil as it does not congeal in the refrigerator , I let them sit another week in the fridge before consuming , ive had them up to a month in the fridge without any change is freshness as the vinegar mixture does a great job on preserving , my grandfather used to put peppers in a wooden barrel filled with vinegar placed in the cool basement and they would be eating peppers all winter long until springtime
These look fabulous - what a wonderful tutorial this is = BRAVO, Sir! ... Quick Q: dose anyone out-there have any info on processing these w/ a pressure canner for a shelf-life w/ longer longevity? Again, Stellar upload - I enjoyed it very much. #HugeKudos
I am almost certain these are not canned with a pressure cooker as the cheese would melt , like I said I have only second hand information that once the vinegar has permeated the pepper and the stuffed peppers are covered in oil the finish product is basically preserved in oil , but i cannot find supporting printed information on this so that is the only reason I refrigerate ,
Bows Garage ... Id had a feeling your reply would be that - no worries, just thought I’d ask ... this is a gorgeous recipe, despite its shelf life ... it not likely to last long around here anyway - again, thanks so much.
katecomella no problem this is almost exactly why I made the video so that we can discuss the actual proven methods to can these delicious treats the more questions the better try back in a few months and maybe we will have some solid answers until then enjoy them from the refrigerator lol 😂
I made these several times but I buy gallon jars of pickled cherry peppers cento brand I pick a jar that has mostly green peppers they are firmer than the red ones . And I found that they come out tastier using sharp provolone I buy thick chunks it the cheese and wrap the provolone around the cheese . They are also good using a good salami instead of provolone . Then I put them in a big jar with Mexican oregano a bay leaf and cover them in canola oil . Cure for 3 days then eat them up they are wonderful this year I was given some peppers so I'll pickle them and start from scratch bon appetite
I did this and mine were very crunchy I expected them to be a little softer with a small crunch. Did I do something wrong. And they didn't seem to have that bit of heat I like .I mean I love picked hot peppers but they are softer out of the store. The stoe does not refrigerate them. A friend of mine says as long as they are submerged in olive oil they can remain on the kitchen counter.
You don’t know Bow! Bro seriously thank you for doing this. Local Italian shop next to me closed after 50+ years of outstanding family service and these peppers were one of many delicacies they sold which I truly loved. Anyways you have given me hope that I will once again enjoy these. Thanks brother!
I found out about those in the US and my husband and I fell in love. We’re moved back in Europe and can find them anywhere. I’m going to have to grow the peppers from seed which I’ve found on Amazon and make them myself. I can’t wait!
This looks like such a great recipe. My parents had italian friends who made these stuffed peppers but with olives, anchovies and capers. I remember eating these and my eyes just lit up cause it was just so delicious! So here i am... looking for a recipe and I find this! Thank you for sharing and i my parents will have a nostalgic feeling eating these peppers!
Git probably 50+ seeds germinating right now can't wait this is pretty much the same way my father did it except he only soaked in vinegar for 24 hours then stuff them. We always sealed them in Mason jars and they would be fresh for a very long time if they lasted a long time.
About time someone came out with a new video on this topic!
I'll make this this week. Nice post
I made these using your recipe last year and they were stuffed in September lasted well over two months before loosing crispness. This year I will try to make a notation. Fantastic recipe and instructions these peppers have the tomatoes in my garden getting nervous! Thank you so much for posting this.
i grow Pimiento peppers for just this reason....I love to stuff these but I use a real Parm and prosciutto...I'll have to try a few with provolone as well. ... glad to see you keep them in the fridge once you have stuffed them...tooo many people keep things on the shelf that need to be in the fridge. I do use EVOO in mine and just pull out the amount I want to eat ahead of time so the oil can come to room temp (I'll have to try some grapeseed oil)...funny that I always eat ALL of those I pull out of the fridge....my mouth is totally watering right now...i'm off to the garden to pick some Pimiento (Cherry Peppers)....
Great video thanks for the great ideas
Bro when you bit into that one you were eating,I was like"""Mannnnnn""" My mouth was watering!!! I just made brine pickles and my next session will be stuffed Cherry peppers From out of the garden!! Great video !!
Oh man Charley, this reminds me of my childhood! Going to the deli and I would always get a bunch of those! Awesome! Rock on!
The Root Boy Cooks ! Thanks Sal you know they go good with fresh Italian bread and beer 😃
Do you guys recommend any spices?
This will be my second season using your recipe. I cannot wait. Thank you.
just got finished jarring 8 quarts!!! enjoy !!!
I followed your recipe and it was 5 stars.
Awesome enjoy !!
Hi Bow. I wish you posted more. You're one of the best. I check you site regularly and was psyched to see two new videos! Keep em coming. Hi Ash!
Thanks for checking in , we have a full line up of recipes coming up stay tuned !!!
my grandparents canned everything even butchered meat/poultry sealed in ball jars with candle wax - no lids. i dice up green bell peppers as a ingredient for hash browns store them in small jars with white vinegar it's good as long as the jar hold a vacuum but when you open it you got 3 days
The old timers knew what they were doing, they didn’t take instructions from the government they leaned from their parents 👍
Looks amazing!
Ha ha ha, it never fails! As soon as I hear the crunch when you test taste one my mouth starts to water like crazy!
I'm growing peppers (cherry bomb) just for this reason. I hope that’s the right kind of pepper and not way too hot. The ones at the olive bar I fell in love with had a little bite like a pepperoncini.
Nicely done I wouldn't have done it any differently
We had no refrigerators growing up in Italy ... we stored them in cool dark place ... in Canada we have cantinas, cold rooms where we store all our preserves: tomato passata, stuffed peppers, eggplants, string beans etc
XYZ ABC Yes my grandfather would put peppers in a small wooden barrel full of straight vinegar and store in his basement all winter long
Great video covering the whole process from the vine to the jar, just what I was looking for!
FROM THE VINE TO THE JAR!
Great video! Have you ever heard of a quick-pickle? Basically boil the vinegar, turn off the heat, throw in the peppers, and cool. I'm getting a steady supply of cherry peppers, and after watching this I need some prosciutto and provolone! I let them go red because mine are relatively mild even when ripe.
I am definitely going to make these!!!😛
I make these a lot always used great California Garlic filtered Xtra V Olive Oil or & Avacodo. I will try the 30 day brine I normally just keep them fresh for crunch they don't last long at my place I eat a jar in a sitting The key to me is the extra sharp stinky provolone, if you know what I mean. Grazie
My friend great to hear from you hope your still cooking and growing thanks for stopping bye!!!
Awesome, I am going to give it a try
When you're soaking them for 3 to 4 weeks do you refrigerate them? They look great though, nice job.
Did you ever find out if you refrigerate them during that 3-4 weeks?
Thanks for making this video, my wife and I are going to stuff some hot banana peppers with cheese and prosciutto and wanted to see how it was done. They look great. One thing though, pepper seeds have zero heat in them. The heat is in the ribs of the peppers. So keeping seeds in the peppers or adding them does nothing at all for flavor.
Always glad to see your videos! These look great.
Thanks for stopping by!!
What a fantastic tutorial/video. Expensive, but I would imagine so very good.
Michael's Home Cooking as good or better than the ones you can buy,soooo good!!!
this looks really good
Way to go Bow!
Thanks Linda!!
a little over a year from your video; i bought these from the store and fell in love with them; so i plan on canning these as i have been doing vegtable gardening for many years. My question would be has anyone tried using alum as a preservative to store out of the refridgerator; very nice video from start to end.
Awesome, ordered pickle crisp and peppers are almost ready. 2 healthy plants in the garden. Can you use just the grape seed 3/4 and the rest olive oil? Thank you!!!!
Any amount of olive oil will congeal unless you use a blend so 3/4 grape seed 1/4 blend it will be trial and error on what brand your using
@@bowhunter2439 Thank you.
We get a group together and make like 50 jars split the cost . Have a few drinks and catch up with friends and family!!! Great time!!
This is by far, the best recipe, hands down. P.s. you can't buy them, that are even as close to this recipe!!! i promise!!!
OmG 😋. 😂. Literally my mouth is watering too!
I eat them like popcorn lol I can’t stop!!!
Looks great, seed oils are really bad for you. Wonder if you can use straight olive oil?
Do they taste just like the ones at Wegmans Olive Bar? I was hoping to make these because they are so expensive in the store.
Finally a video on how to make these. One of my favorite must have's for the holidays snacks.. They look Beautiful .. Thank you for sharing.. :")
Enjoy!!!
Its making me hungry. : )
When you put them in the jar in the vinegar for 30 days, is it refrigerated? Did you seal the top of the jar
good golly this looks amazing somebody send this man straight to jail these things are dangerous lock him up
These look great nice video. I remember my dad used to buy them all the time but I think they had salami instead
Do you refrigerate the peppers while they are pickling?
These look amazing. I just picked about 60 hot cherry peppers and am going to do it just like you did. Question, should i refrigerate the peppers while they soak in the vinegar for a month?
I did not , put in a cool dark closet make sure peppers are submerged completely , two week minimum soak up to 4 weeks then proceed stuffing oil refrigerate .
@@bowhunter2439 thank you sir
Heck yea. That part about not trying to eat it. Yep. Hard to do.
Good job
Thanks I try not to snack until most are stuffed but it’s not easy!!
You don’t think the plastic is leaching into the vinegar and peppers? Love the instructions. I can’t take the hot peppers but I can do the sweet ones! Thank you! 👍
No, Plastic is made to contain food products , Tupperware etc
I've never heard of these. Seems interesting though
Do I have to refrigerate the peppers in the vinegar for 30 days? I’m ready to try this!
No dark cool closet minimum 2 weeks up to 4 then stuff put in oil and refrigerate up to a month
Thank you I didn't think so. This is my first attempt since I grew them this summer. So excited cant wait. Thank you for getting back to me.@@bowhunter2439
Is it vinegar in the bowl just before you stuff or is it water
I just harvested 5 pounds of cherry peppers in 2 Sub- irrigated 5 gallon buckets I couldn't believe the yield!!!
Did you put them in the fridge for a month?
When you put the peppers in the vinegar for 3 wks, do you store in fridge or counter for that time?
ive kept them in a cool dark location for up to a month before stuffing them , once they are stuffed and jars filled with oil then I store in the refrigerator for up to two months
🌶🧀🍅 LHM, #1 snack 🤣💚🏈🦅 WDE!!
Can I do this with mozzarella cheese?
Do you refrigerate the peppers for the month in the vinegar? Or do you leave them on the counter?
@@millerkold cool closet
These are my absolute favorite - thanks for sharing your technique! I have a million cherry peppers and can't wait to make some. 2 questions I was hoping you can help with:
1) During the stage where you soak in vinegar - does it matter if they are room temp or refrigerated?
2) Do you think they'd be ok in the vinegar stage for longer (months?) - wondering if I can prep them for stuffing but then hold off to do that part in batches thru the coming months as the need arises.
Thanks!
Linda Donohue I have had them in vinegar for up two a month in a dark closet room temp and they are still crisp and ready to stiff , my grandfather used to store peppers in vinegar in the cool basement for the entire winter and use them as needed
@@bowhunter2439 just wanted to follow-up and say that the finished products are amazing! Even better than store bought.. thanks again for the tutorial! Definitely something I'll make each year with the cherry peppers from our garden!
Linda Donohue I have had them over a month in straight vinegar with no problem, I do not have first hand knowledge of keeping them past two months but I know and have seen other recipes with peppers in straight vinegar up to a year, if you have doubts you could can the vinegar soaked peppers and use when needed
Great to hear you had good luck like I did , to me they are just like the ones you buy but fresher!!! I wish I had more to stuff Lol 😂
Ah, but what happens if you fail to watch these diy's and packed everything in olive oil+ without ever doing the vinegar stage... Did i miss a preservation phase? its only been a week or so...hate to waste um.
when you put them in the vinegar do you put it in the refrigerator or on the counter?
@@angelanawn4669 a dark cool closet
my grandpa pickled all kinds of vegetables and they were never in the fridge; also you can buy stuffed peppers from italy and they are room temperature and only need refrigeration after opening. I think as long as you boil the jar and the peppers are submerged in oil you should be ok, but if you're opening the jar regularly it would have to be in the fridge anyway.
TheDaikashido yes this would be my expectation but there is no verifiable source on the web for such a process I actually do store my dried sausage in oil and it keeps for a year or more at room temperature, that is our family process but I just have not stored peppers stuffed with cheese and prosciutto like this , thanks for the information
That's going to change the consistency of the peppers too. Also not food safe. Nobody do this
@@iveo83soaking the peppers in oil won't change the consistency.
Does the oil solidify in the fridge? Can hardly wait to try these. Great Video. Thanks
Yes if you use olive oil, now I use straight grape seed oil and it will stay clear throughout prolonged refrigeration
@@bowhunter2439 you no longer use a Mediterranean mix of olive ,canola, & grapseed?
You just use straight grapeseed now? Or am I misunderstanding
@@thabeachmaster324 yes straight grapeseed oil and it will not cloud up or thicken in the refrigerator
Do I need to refrigerate the jars when I am waiting the 30 days in the vinegar?
No keep in cool dark closet 2 week minimum to 4 weeks , straight white vinegar and pickle crisp
What were the peppers soaking in while you were preparing
@@Retired-l7i white vinegar
Hello Bows
I'm the first today....
How are you Marcos , hope your on the mend text me any time my friend and thanks for stopping by my youtube channel ...!!!
Can I use vegetable oil instead of canola
did you store them in the fridge for the 3 weeks in the vinegar?
No in a cool dark cupboard up to few months
@@bowhunter2439 thank you!
What peppers are you using in this video? Thanks!
Hot Cherry Peppers from burpee seed co
home grown
Oh awesome I was wondering that. I have 6 "Cherry Bomb" peppers growing now to plant when the weather warms up, saved from last years seed. Now I know I'll be happy I have a bunch, these stuffed peppers are the best and I crave them, buy them as a snack sometimes at Hannaford's olive bar and they never make it past the parking lot. I wondered if they could be made and I'll follow your recipe 100%, cannot wait!
what do you think the average cost per stuffed pepper is?
Half of the store cost
Can you just soak in vinegar overnight and then fill? I tried last year soaking 2-3 days and kept in fridge and after 9 months they got soft. Isn’t soaking 3 weeks too long?
ive soaked them over a month and they are still crispy and as little as two weeks, make sure you are using pickle crisp while soaking
ive never had them more than 3 weeks in the fridge they were eaten , 9 months is a stretch for these
Do you refrigerate the peppers while they are in the vinegar/salt mixture for the 30ish days?
Bridget Austin no I put them in a pantry closet, just make sure you put something on top to keep them totally submerged three to four weeks is sufficient but they wil hold much longer
Do you seal/boil the jars at the vinegar stage ? Don’t want to mess them up
NO Just core them and soak in white vinegar with some pickle crisp or pickling lime for at least 5 days room temp is ok
I have some soaking now on my third batch
@@bowhunter2439 awesome, thanks for the quick answer !
@@Nsty24 no problem, quick tip I now use a tea sp of pickling lime as it is the same as pickle crisp but in powder form , it dissolves better , as the pickle crisp is in crystal form meant for a hot pack
@@bowhunter2439 alright cool, I’ll have to try the pickling lime on the next batch. Thanks again
Would this process work for banana peppers?
Sounds like you’re from mass. These are bomb!
Sherpa Productions there's a new game from granny Christmas
Boss,how much pickle crisp?
a tea spoon for about 30 to 5o peppers and about a half gallon of white vinegar
Pickle crisp ? Where do you get it
I would try googling “pickle crisp”
walmart
Massachusetts? Too bad Arthur's shut down.
Why grape seed and canola oil? Why not 100% olive oil?
After putting in oil I refrigerate them for up to a month ,0live oil will thicken and cloud up after a day or so ,grape seed will stay clear and not get congealed or thicken
ما نوع الحشوه
Ah you from maine?
No Boston but I do vacation in Maine lol !!!
@@bowhunter2439 yea I could tell it was a New England accent. I’m from maine but lived in mass and have family there. Our accents are very similar. I just made these tonight. 💕
Man no wonder they’re so expensive
ما سم هدا اللحم
Boston accent?
But of course 😂
I need a non pork alternative
P.s. don't try to save money on the meat and cheese!! i tried that, they weren't half as good as spending a little extra
Looks amazing!
Can I do this with mozzarella cheese?
After you put them in vinegar do you put them in the fridge for 3-4 weeks or just let them sit in the cabinet?
I have some sitting in the pantry closet right now , I let them sit for two weeks before stuffing after stuffing I put them in jars and fill with mostly grapeseed oil as it does not congeal in the refrigerator , I let them sit another week in the fridge before consuming , ive had them up to a month in the fridge without any change is freshness as the vinegar mixture does a great job on preserving , my grandfather used to put peppers in a wooden barrel filled with vinegar placed in the cool basement and they would be eating peppers all winter long until springtime