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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • 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
    • on January 19, 2012

      If one is following modern US guidelines for optimum, shelf-stable storage safety, one should process these pickles in a boiling water bath. Process pints for 10 minutes/up to 1000 feet in elevation, 15 minutes/up to 6000 feet and 20 minutes/>6000 feet.

      people found this review Helpful. Was this review helpful to you? Yes | No
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    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
    28%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1904.1 mg
    79%
    Total Carbohydrate 39.6 g
    13%
    Dietary Fiber 8.9 g
    35%
    Sugars 30.5 g
    122%
    Protein 3.8 g
    7%

    The following items or measurements are not included:

    pickling spices

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