Cherry peppers
White vinegar
Italian ham
Provolone
Oil (olive or Mazola)

Wear gloves!! Cut pepper tops and remove seeds. Cover with vinegar. Place in refrigerator at least 8 hours. Drain. Layer a piece of cheese on top of a piece of ham. Roll like a jelly roll. Place one end of roll into pepper and cut off at the top of pepper. Repeat procedure with the rest of peppers. Place stuffed peppers in clean canning jar and cover with oil. Seal will make a vacuum. Keep in cool place, and refrigerate after opening. Save oil from jars, great for frying peppers!