Directions:
- Wash, cut tops off, and core out the peppers.
- Pack each pepper with as much sauerkraut as possible.
- Put peppers into into clean jars.
- Have ready a solution of sugar and vinegar that has been heated to boiling.
- Place jars in hot pan or sink of hot water.
- In separate pot, heat plain water to boiling and pour over peppers.
- Let stand a few minutes, then pour off water.
- Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
- Pour sugar and vinegar solution over peppers.
- Seal jars, and let cool.
- Let stand at least one week before eating.
- Best when eaten cold, but unopened jars can be stored at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.67 Kcal (769 kJ) | ||
| Calories from fat | 61.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 11% | |
|---|---|---|---|
| Sodium | 1233.92mg | 51% | |
| Potassium | 452.91mg | 10% | |
| Total Carbs | 24.24g | 8% | |
| Sugars | 18.24g | 73% | |
| Dietary Fiber | 5.47g | 22% | |
| Protein | 3.52g | 7% | |
| Vitamin C | 142.5mg | 237% | |
| Iron | 0.3mg | 2% | |
| Calcium | 37.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 62.94 Kcal (264 kJ) | ||
| Calories from fat | 21.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.35g | 11% | |
|---|---|---|---|
| Sodium | 422.86mg | 51% | |
| Potassium | 155.21mg | 10% | |
| Total Carbs | 8.31g | 8% | |
| Sugars | 6.25g | 73% | |
| Dietary Fiber | 1.87g | 22% | |
| Protein | 1.21g | 7% | |
| Vitamin C | 48.8mg | 237% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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