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