Pickled Sauerkraut-Stuffed Banana Peppers

"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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Ready In:
50mins
Ingredients:
8
Yields:
8-12 pint jars
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ingredients

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directions

  • 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.

Questions & Replies

  1. Hi, I just wanted to know what the reason is after stuffing them you need to put in a sink or pan with hot water and pour hot water on them and let them sit a few minutes then pour off the water?
     
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Reviews

  1. Just opened the first jar that I took to a cookout. Everyone loved them and I came home with an empty jar. <br/>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
     
  2. 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.
     
  3. My family love these and I have to stashem away from wandering eyes just to keep some around for the winter months.
     
  4. My family really like these peppers. I used the Hot banana peppers. The peppers remain crisp which is great.
     
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RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
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