Marinated Stuffed Cherry Peppers

Wash cherry peppers and place whole, stems intact, in jar.

Fill jar with white vinegar.

Let stand for one week.

You may need to add more vinegar to keep the jar full as the peppers soak it in.

After one week, pour out vinegar and rinse peppers in cool water.

Remove stems and seeds.

Cut provolone to the appropriate size to fill the peppers.

Wrap provolone with a piece of proscuitto and stuff into pepper.

You may want to wear gloves during the stuffing process.

The peppers can burn your fingers.

Place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil.

Refrigerate for one week, will keep for one month in the refrigerator.

Be sure you have a cold beverage on hand to cool the fire and enjoy!