Cabbage Stuffed Hot Banana Peppers - Canning – a delicious recipe with banana peppers, gallon cabbage, salt, celery seeds, black pepper, white vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Seed and de-vein peppers.
2
Mix together cabbage, salt, celery seed and black pepper.
3
Stuff peppers and pack into jars.
4
Mix together vinegar, water and sugar.
5
Bring to a boil.
6
Pour over peppers.
7
Wipe edges of the jars with a clean cloth, place lids and screw bands on fingertip-tight.
8
Turn jars upside down for 5 minutes, then turn right-side up and allow to seal**.
9
**Inversion is an heirloom method no longer recommended by the USDA/NCHFP (National Center For Home Food Preservation). To meet current guidelines, the filled jars should be processed in a boiling water bath for 10 minutes up to 1000 feet in elevation, 15 minutes from 1000 to 6000 feet, and 20 minutes at over 6000 feet.
2902
kcal
Calories
687
g
Carbs
20
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 8 ingredients. The key ingredients include: 80 -90 large banana peppers, 1 gallon cabbage, chopped, 6 teaspoons salt, 5 teaspoons celery seeds, and more.
Yes, Cabbage Stuffed Hot Banana Peppers - Canning 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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