Sauerkraut Stuffed Banana Peppers

Nancy Gregory

By
@NurseNut

I first had these when I was a nurse in CCU.
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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Comments:

Serves:

3 quarts

Prep:

45 Min

Cook:

15 Min

Method:

Canning/Preserving

Ingredients

BRINE:

3 c
cider vinegar
2 c
water
2 c
sugar (adust to your taste)

THE REST OF THE INGREDIENTS

1 Tbsp
minced garlic per jar
3 qt
banana peppers (hot, sweet or combo)
1 jar(s)
sauerkraut

Directions Step-By-Step

1
PREP:
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.
2
Directions:
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.
3
Process 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!

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian