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sauerkraut stuffed banana peppers

(1 rating)
NurseNut avatar
Recipe by
Nancy Gregory
@NurseNut
Macomb, MI

I first had these when I was a nurse in CCU. Make them as soon as the peppers are either big enough to pick yourself or are available at a Farmer's Market! Eat them for the holidays to get the best taste! :) And the picture is not mine...it came from google. :)

(1 rating)
yield 3 quarts
prep time 45 Min
cook time 15 Min
method Canning/Preserving

Ingredients For sauerkraut stuffed banana peppers

  • BRINE:
  • 3 c
    cider vinegar
  • 2 c
    water
  • 2 c
    sugar (adust to your taste)
  • THE REST OF THE INGREDIENTS
  • 1 Tbsp
    minced garlic per jar
  • 3 qt
    banana peppers (hot, sweet or combo)
  • 1 jar
    sauerkraut

How To Make sauerkraut stuffed banana peppers

  • 1
    PREP: Cut the tops off the peppers and remove the seeds. Mix your "brine" up and bring to a boil. It should be good and clear. Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
  • 2
    Directions: Stuff the peppers full with sauerkraut. Pack the stuffed peppers tightly in the jars. Put 1 tablespoon minced garlic in each jar. Pour brine, leaving at least 1/4-1/2 inch space at top of jar. Place the lids on top and hand tighten the rings.
  • 3
    Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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