Pickled Sauerkraut-Stuffed Banana Peppers

Recipe by Manda
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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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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.
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