sauerkraut stuffed banana peppers
(1 rating)
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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(1 rating)
yield
3 quarts
prep time
45 Min
cook time
15 Min
method
Canning/Preserving
Ingredients For sauerkraut stuffed banana peppers
- BRINE:
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3 ccider vinegar
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2 cwater
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2 csugar (adust to your taste)
- THE REST OF THE INGREDIENTS
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1 Tbspminced garlic per jar
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3 qtbanana peppers (hot, sweet or combo)
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1 jarsauerkraut
How To Make sauerkraut stuffed banana peppers
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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.
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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.
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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!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Sauerkraut Stuffed Banana Peppers:
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