By Manda on June 17, 2002
"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!"
Serving Size: 1 (3223 g)
Servings Per Recipe: 1
"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."
"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."