Pickled Sauerkraut-Stuffed Banana Peppers
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“We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!”
Pickled Sauerkraut-Stuffed Banana Peppers
0 recipe photos
READY IN:50mins |
|
YIELD:8 pint jars |
UNITS:Metric |
Ingredients Nutrition
- 1360.77 g mild yellow banana peppers
- 2 (822.13 g) can sauerkraut, drained well
- 236.59 ml sugar
- 709.77 ml white vinegar
- 19.71 ml salt, divided
- 59.16 ml oil, divided
- 39.43 ml pickling spices, divided
- 2.0 ml turmeric, divided
Directions
- Wash, cut tops off, and core out the peppers.
- Pack each pepper with as much sauerkraut as possible.
- Put peppers into into clean jars.
- Have ready a solution of sugar and vinegar that has been heated to boiling.
- Place jars in hot pan or sink of hot water.
- In separate pot, heat plain water to boiling and pour over peppers.
- Let stand a few minutes, then pour off water.
- Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
- Pour sugar and vinegar solution over peppers.
- Seal jars, and let cool.
- Let stand at least one week before eating.
- Best when eaten cold, but unopened jars can be stored at room temperature.
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Pickled Sauerkraut-Stuffed Banana Peppers