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    You are in: Home / Recipes / Banana Peppers Stuffed With Sauerkraut Recipe
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    Banana Peppers Stuffed With Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    FloraandMerriwether's Note:

    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.

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    Ingredients:

    Yield:

    Quarts

    Units: US | Metric

    Directions:

    1. 1
      Mix vinegar, water and sugar.
    2. 2
      Boil 15 minutes.
    3. 3
      Cut off stem end of peppers and seed (wear rubber gloves).
    4. 4
      Stuff peppers with saurkraut and put into pint or quart jars very tightly.
    5. 5
      Pour brine overtop.
    6. 6
      Seal jars**.
    7. 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.

    Ratings & Reviews:

    • on September 08, 2013

      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2005

      45

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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Banana Peppers Stuffed With Sauerkraut

    Serving Size: 1 (3583 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1347.0
     
    Calories from Fat 20
    48%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 77.0 mg
    3%
    Total Carbohydrate 328.9 g
    109%
    Dietary Fiber 16.8 g
    67%
    Sugars 311.5 g
    1246%
    Protein 8.2 g
    16%

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