Banana Peppers Stuffed With Sauerkraut

FloraandMerriwether's Note:

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.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Yield: 3 Quarts

• 3 cups vinegar
• 2 cups water
• 2 lbs sugar
• 3 quarts banana peppers (hot or sweet)
• sauerkraut

Directions:

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.

Reviews

[Pheasant Lady]

My family loves these, but I use Cubanella peppers instead (easier to stuff), with less sugar. The longer they sit, the better they are!

[HollyJane]

I used this recipe to can five quarts of peppers, and they turned out great! I did reduce the amount of sugar quite a bit because my husband doesn't like things too sweet. I only used about a cup of sugar. They turned out plenty sweet for us--spicy, sweet, and sour, just like you said. They were great.