preserving cherry peppers?
Here's a recipe for pickling cherry peppers from the Chez Panisse Vegetables book. Once your peppers are pickled I'll give you 2 options: Chopped peppers in olive oil (a spread or condiment), or making the best shooters you ever tasted.
Pickled Cherry Peppers
10 to 15 Cherry peppers
1 clove garlic
1/8 teaspoon black peppercorns
1 small bunch cilantro
1 bay leaf
1 1/2 cups white vinegar
1/4 cup balsamic vinegar
1 cup water
1 teaspoon coarse salt
2 teaspoons sugar
Wash and dry peppers and put in non-reactive container. Peel the garlic clove, cut it in half, and add it to the peppers with the peppercorns, cilantro, and the bay leaf.
Combine the vinegars, water, salt, and sugar in a saucepan. Boil for a minute, remove from the heat, and pour over the peppers. Cool completetly at room temperature, cover and refrigerate. The peppers will be ready to eat (or use in recipes) after 1 week. They will keep up to 2 months refrigerated.
Now the 2 options for your home-pickled peppers:
Remove the stem and seeds and cut the peppers into rings or strips. Peel and slice a couple of cloves of garlic, and peel and chop half an onion. Warm 2 or 3 tablespoons of extra virgin olive oil in a saute pan or skillet, and add the peppers, garlic, onion, and a pinch of dried oregano. Cook until peppers are just softened. Taste and add salt if needed. Remove from the heat and cool to room temperature. Pack into a jar (add more olive oil if the mixture is dry) and refrigerate.
Remove the stem and seeds, leaving the pepper hollow but intact (use a demitasse spoon or melon baller).
Take a piece of thinly-sliced prosciutto, wrap it around a piece of Reggiano parmagiano (or sharp provolone, or asiago) and stuff the ham and cheese wrap into the cherry pepper. When all the peppers are stuffed put them in a close-fitting jar, cover with extra-virgin olive oil, put the top on the jar and refrigerate for a week. Serve at room temperature.