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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!
- 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.
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
My family love these and I have to stashem away from wandering eyes just to keep some around for the winter months.
My family really like these peppers. I used the Hot banana peppers. The peppers remain crisp which is great.