Recipe by FloraandMerriwether
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.
Top Review by momsplace98_11125801
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!!!
Directions See How It's Made
- Mix vinegar, water and sugar.
- Boil 15 minutes.
- Cut off stem end of peppers and seed (wear rubber gloves).
- Stuff peppers with saurkraut and put into pint or quart jars very tightly.
- Pour brine overtop.
- Seal jars**.
- **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.