Banana Peppers Stuffed With Sauerkraut

Total Time
1hr
Prep 30 mins
Cook 30 mins

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 Nutrition

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.
Most Helpful

So glad I found this recipe. I had lost mine from many years ago. We love these peppers. The sweet, tangy flavor is great. I use them on a relish tray at holiday time and they're the first to go. I like to use wide mouth jars for these peppers as I find it easier to stuff and to take them out. I just finish five quarts. Can't wait!!!

While this wonderful recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

4 5

My family loves these, but I use Cubanella peppers instead (easier to stuff), with less sugar. The longer they sit, the better they are!