Quote:
Originally Posted by Nematode
FD what are your picklers, paprika varieties?
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I've tried pepperoncini, but using the brine method with poor results. Planning to try them again (maybe next year) and fermenting them instead.
I also grow what is essentially an Italian "cherry bomb" except it's more cone shaped than round. Last year I switched over to fermenting these with good results. I serve these stuffed with provolone and prosciutto, although I've recently had some stuffed with a breadcrumb/anchiovy mixture that were really good.
If I can find a sweeter cherry pepper that will actually grow more than a handful of peppers, I want try fermenting and stuffing them with a creamy Boursin cheese like the ones my husband occasionally gets from an Italian market.