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CANNING RECIPE:
Pickled Sauerkraut Stuffed Banana Peppers

3-lbs mild yellow banana peppers
2-cans sauerkraut, drained well
1-cup sugar
3-cups white vinegar
4-tsp salt, divided
4-tbsp oil, divided
8-tsp pickling spices, divided
8-dashes turmeric, divided


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 temp

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