Banana Peppers Stuffed With Sauerkraut |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law. Ingredients:
3 cups vinegar |
2 cups water |
2 lbs sugar |
3 quarts banana peppers (hot or sweet) |
sauerkraut |
Directions:
1. Mix vinegar, water and sugar.
2. Boil 15 minutes.
3. Cut off stem end of peppers and seed (wear rubber gloves).
4. Stuff peppers with saurkraut and put into pint or quart jars very tightly.
5. Pour brine overtop.
6. Seal jars**.
7. **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
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