Pickled Sauerkraut-Stuffed Banana Peppers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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! Ingredients:
3 lbs mild yellow banana peppers |
2 (14 1/2 ounce) cans sauerkraut, drained well |
1 cup sugar |
3 cups white vinegar |
4 teaspoons salt, divided |
4 tablespoons oil, divided |
8 teaspoons pickling spices, divided |
8 dashes turmeric, divided |
Directions:
1. Wash, cut tops off, and core out the peppers.
2. Pack each pepper with as much sauerkraut as possible.
3. Put peppers into into clean jars.
4. Have ready a solution of sugar and vinegar that has been heated to boiling.
5. Place jars in hot pan or sink of hot water.
6. In separate pot, heat plain water to boiling and pour over peppers.
7. Let stand a few minutes, then pour off water.
8. Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
9. Pour sugar and vinegar solution over peppers.
10. Seal jars, and let cool.
11. Let stand at least one week before eating.
12. Best when eaten cold, but unopened jars can be stored at room temperature.
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