Banana Peppers Stuffed With Sauerkraut – a delicious recipe with vinegar, water, sugar, banana peppers, sauerkraut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Mix vinegar, water and sugar.
2
Boil 15 minutes.
3
Cut off stem end of peppers and seed (wear rubber gloves).
4
Stuff peppers with saurkraut and put into pint or quart jars very tightly.
5
Pour brine overtop.
6
Seal jars**.
7
**This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
933
kcal
Calories
231
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 3 cups vinegar, 2 cups water, 2 lbs sugar, 3 quarts banana peppers (hot or sweet), and more.
Yes, Banana Peppers Stuffed With Sauerkraut falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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