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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1PREP:
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.

2Directions:
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!

About this Recipe

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