Pickled Sauerkraut Stuffed Banana Peppers Recipe

A unique and tangy preserve — mild banana peppers stuffed tightly with sauerkraut and pickled in a sweet vinegar brine with turmeric and pickling spices. Let them sit for at least a week before opening, and always serve cold.

Ingredients

• 3 lbs mild yellow banana peppers
• 2 cans sauerkraut, drained well
• 1 cup sugar
• 3 cups white vinegar
• 4 tsp salt, divided (1/2 tsp per jar)
• 4 tbsp oil, divided (1/2 tbsp per jar)
• 8 tsp pickling spices, divided (1 tsp per jar)
• 8 dashes turmeric, divided (1 dash per jar)

Instructions

1. Wash peppers, cut off tops, and core out the seeds.
2. Pack each pepper with as much sauerkraut as possible.
3. Place stuffed peppers into clean jars.
4. In a saucepan, combine sugar and vinegar and heat to boiling to make the brine. Set aside.
5. Place jars in a hot pan or sink of hot water to warm them.
6. In a separate pot, heat plain water to boiling and pour over the peppers. Let stand a few minutes, then pour off the water.
7. To each jar add: 1/2 tsp salt, 1/2 tbsp oil, 1 tsp pickling spice, and 1 dash turmeric.
8. Pour the hot sugar and vinegar brine over the peppers to fill each jar.
9. Seal jars and let cool.
10. Let stand at least one week before eating.

Notes

Best served cold. Unopened jars can be stored at room temperature.