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

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Manda's Note:

    We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!

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    pint jars

    Units: US | Metric


    1. 1
      Wash, cut tops off, and core out the peppers.
    2. 2
      Pack each pepper with as much sauerkraut as possible.
    3. 3
      Put peppers into into clean jars.
    4. 4
      Have ready a solution of sugar and vinegar that has been heated to boiling.
    5. 5
      Place jars in hot pan or sink of hot water.
    6. 6
      In separate pot, heat plain water to boiling and pour over peppers.
    7. 7
      Let stand a few minutes, then pour off water.
    8. 8
      Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
    9. 9
      Pour sugar and vinegar solution over peppers.
    10. 10
      Seal jars, and let cool.
    11. 11
      Let stand at least one week before eating.
    12. 12
      Best when eaten cold, but unopened jars can be stored at room temperature.

    Ratings & Reviews:

    • on September 20, 2010


      Just opened the first jar that I took to a cookout. Everyone loved them and I came home with an empty jar.
      I used sweet banana peppers. The only thing that I regret is I only made 4 qts. My peppers are all but gone. I will have to go to the Farmers Market and purchase some more. Thanks

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2009

      My family love these and I have to stashem away from wandering eyes just to keep some around for the winter months.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2007


      My family really like these peppers. I used the Hot banana peppers. The peppers remain crisp which is great.

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

    Read All Reviews (4)


    Nutritional Facts for Pickled Sauerkraut-Stuffed Banana Peppers

    Serving Size: 1 (3223 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 242.6
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 1904.1 mg
    Total Carbohydrate 39.6 g
    Dietary Fiber 8.9 g
    Sugars 30.5 g
    Protein 3.8 g

    The following items or measurements are not included:

    pickling spices

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