Sauerkraut Stuffed Banana Peppers
Make them as soon as the peppers are either big enough to pick yourself or are available at a Farmer's Market! Eat them for the holidays to get the best taste! :)
And the picture is not mine...it came from google. :)
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- 3 c
- cider vinegar
- 2 c
- 2 c
- sugar (adust to your taste)
- 1 Tbsp
- minced garlic per jar
- 3 qt
- banana peppers (hot, sweet or combo)
- 1 jar(s)
THE REST OF THE INGREDIENTS
Cut the tops off the peppers and remove the seeds.
Mix your "brine" up and bring to a boil. It should be good and clear.
Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
Stuff the peppers full with sauerkraut.
Pack the stuffed peppers tightly in the jars.
Put 1 tablespoon minced garlic in each jar.
Pour brine, leaving at least 1/4-1/2 inch space at top of jar.
Place the lids on top and hand tighten the rings.
3Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!