sauerkraut stuffed banana peppers

Name: Sauerkraut Stuffed Banana Peppers
Prep time: 45 min
Cook time: 15 min
Yield: 3
Cuisine: American
Ingredients: ## BRINE:; 3 cup(s) cider vinegar; 2 cup(s) water; 2 cup(s) sugar (adust to your taste); ## THE REST OF THE INGREDIENTS; 1 tablespoon(s) minced garlic per jar; 3 quart(s) banana peppers (hot, sweet or combo); 1 jar(s) sauerkraut

(1 RATING)

133 Pinches 1 Photo

Nancy Gregory

Macomb, MI

Updated on Aug 28, 2013

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. :)

Rate

prep time 45 Min

cook time 15 Min

method Canning/Preserving

yield 3 quarts

Ingredients

BRINE:
3 cups cider vinegar
2 cups water
2 cups sugar (adust to your taste)
THE REST OF THE INGREDIENTS
1 tablespoon minced garlic per jar
3 quarts banana peppers (hot, sweet or combo)
1 jar sauerkraut

How To Make sauerkraut stuffed banana peppers

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.

Step 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.
Step 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!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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