Banana Peppers Stuffed With Sauerkraut
Per serving
The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law.
Step-by-step instructions
- 1
Mix vinegar, water and sugar.
- 2
Boil 15 minutes.
- 3
Cut off stem end of peppers and seed (wear rubber gloves).
- 4
Stuff peppers with saurkraut and put into pint or quart jars very tightly.
- 5
Pour brine overtop.
- 6
Seal jars**.
- 7
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
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