Sauerkraut Stuffed Pickled Peppers
Recipe Number: 742
Contributor: Snowy Owl
Rating: 10.00 based on 1 votes
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Serves:
6 pints
Calories Per Serving: -
Preparation Time: -
Difficulty: Average
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| Ingredients: |
~ 24 Italian or Hungarian banana peppers, hot or mild
~ 6 cloves peeled garlic, (optional)
1 can or jar sauerkraut, drained
6 pint size canning jars
6 canning lids and rings
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Brine:
1 tablespoon Celery seeds
1 tablespoon mustard seed
1? cup White vinegar
1? cup water
? cup sugar
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| Cooking
Instructions: |
Mix all of the brine ingredients and bring to a boil. Just be sure to make enough brine to fill the number of can jars you are going to use.
In a small pot of water, boil the canning lids, but not the rings.
In a large pot of water, heat all of the jars to nearly a boil.
Cut the top off of each pepper and trim to fit below the ring line of the jar size you are using. Carefully clean the seeds from the inside of the pepper without splitting it. Stuff each cleaned pepper with the drained sauerkraut, again without splitting the pepper. A wooden spoon handle will help get the sauerkraut all the way to the bottom of the pepper.
Place 4 or 5 of the stuffed peppers in the heated jars and fill with the hot brine mixture. Lightly tap each filled jar to remove any trapped air bubbles. You may add a clove of garlic to each jar. (If you use real fresh garlic, don?t be surprised if it turns a pretty shade of blue. It looks funny but its fine.) Place the hot canning lid on the full jars and secure with the ring. Wrap the full and lidded jars in several layers of heavy towels and let slowly cool until the lips snap. Store the sealed peppers like any other home canned produce for at least a week before opening. Store any unsealed jar in the refrigerator for the same amount of time before serving.
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