Sauerkraut Stuffed Banana Peppers

1
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. :)

Rating:

★★★★★ 1 vote

Comments:
Serves:
3 quarts
Prep:
45 Min
Cook:
15 Min
Method:
Canning/Preserving

Ingredients

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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

How to Make Sauerkraut Stuffed Banana Peppers

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!

Printable Recipe Card

About Sauerkraut Stuffed Banana Peppers

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




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