A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
1/2 pound garlic, peeled
5-6 red cherry peppers, whole
2 cups distilled white vinegar
2/3 cup white sugar
1/2 tsp. ground dry mustard
1/2 tsp. celery seed
Place the garlic cloves in a medium bowl and mix in the red cherry peppers.
In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap the ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil and cook for 5 minutes. Stir in the garlic cloves and cherry peppers. Continue boiling for 5 minutes longer. Remove from the heat and discard the spice bag.
Place the garlic cloves and cherry peppers into sterile containers to within 1″ of the top. Fill with remaining the liquid to within 1/4″ from the top. Seal and store in the refrigerator approximately three weeks before serving.
Recipe from Garlic-acres.com.