Canning hot cherry peppers

Hot Cherry Bomb Pepper Hot Sauce – Lola Rugula

Cherry pepper pickled in a savory, with just a touch of sweetness, pickling liquid. These pickled cherry peppers are excellent with grilled and other meats.

I love those cherry peppers from the grocer. Growing just one bush can give you enough supply for a year. Great for use in Italian dishes, stuffed with cheese or on sandwiches, but especially good in recipe #475541. Update: I find the red and yellow peppers are sweeter. The green ones have too much of a 'bite'.

Less sweet and more hot than most store bought, homemade sweet hot cherry bomb peppers refrigerator pickles are easy to make and so delicious.

You can control the heat and sweetness in this cherry pepper relish. It's great for sandwiches, eggs, and as a topping for nachos.

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

Because I didn’t want the peppers to turn out too sour, I used a light pickling solution, with more water than vinegar. I left most of the peppers whole, without slitting them, although for the sake of comparison I seeded one pintful. I poured the liquid hot over the peppers, and waited a minute or two for the liquid to penetrate the whole peppers before topping off each jar. But I did not process the jars, because in my experience processing makes peppers soft. Instead, I stored the jars in…

Preserving pecks of peppers takes imagination. The farmers at the market had the same idea I did. Harvest all the peppers you can before the killing frosts arrive. The result is mounds and mounds o…

Made with fresh cherries, red bell pepper, and jalapeño peppers, Hot Cherry Pepper Jelly is deliciously sweet and spicy hot. Serve it on toast or scones, use it to make easy cream cheese appetizers, or even as a cheese board accompaniment.

Typical stuzzichini in any Italian American home! Don't have to go to Monteriggioni to get yours! I got ya covered! A cinch to make! INGREDIENTS: Organic pickled cherry peppers from my garden 20 pickled cherry peppers, (sweet, or hot, depending on personal taste) 1 cup of plain bread crumbs ¼ cup of Pecorino Romano Cheese (grated) ¼ pound of prosciutto (finely chopped) 2 ounces of sharp provolone cheese (diced) ½ teaspoon of garlic (finely minced) ½ teaspoon of anchovy paste ¼ cup of extra…