Ingredients
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3
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2
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2
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3
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Directions
Banana Peppers Stuffed With Sauerkraut, The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture We eat these like pickles or with meals I also give them as Christmas gifts This is an old recipe given to me by my ex-grandmother-in-law , So glad I found this recipe I had lost mine from many years ago We love these peppers The sweet, tangy flavor is great use them on a relish tray at holiday time and they’re the first to go I like to use wide mouth jars for these peppers as I find it easier to stuff and to take them out I just finish five quarts Can’t wait!!!, While this wonderful recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods If you are unfamiliar with these techniques, please go to uga edu/nchfp/how/can_home html for the current information
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Steps
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1
Done
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Mix Vinegar, Water and Sugar. |
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2
Done
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Boil 15 Minutes. |
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3
Done
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Cut Off Stem End of Peppers and Seed (wear Rubber Gloves). |
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4
Done
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Stuff Peppers With Saurkraut and Put Into Pint or Quart Jars Very Tightly. |
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5
Done
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Pour Brine Overtop. |
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6
Done
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Seal Jars**. |
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7
Done
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**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. |
