best way to stuff and preserve hot cherry pepper
My wife had a banner crop of hot cherry peppers and I would like to stuff them with meat and provolone. I have done this in the past by blanching them first and then sealing them in an oil and vinegar brine. The taste is ok but I much prefer the commercial peppers that are crisp and do not taste like vinegar. I have tried preserving them blanched and in just oil but ended up losing the seven jars that I did up because the oil turned. Any suggestion for keeping them crisp and tasting like peppers will be greatly appreciated.