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Pickled Peppers Stuffed with Sauerkraut

Source of Recipe

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Recipe Introduction

Refrigerator Pickles

List of Ingredients

for the sauerkraut:
1, 16 ounce package or jar sauerkraut
1 small finely chopped onion
1 teaspoon caraway seed
4 fresh red or green bell peppers

for the pickling juice:
1 quart white vinegar
1 cup water
1 tablespoon salt
3 or more cloves of garlic
1/2 cup of brown sugar


Recipe

for the sauerkraut:
Place sauerkraut, onions and seed in a saucepan and simmer
for about 10 minutes. Wash peppers well. Cut tops off and
remove insides. Place in boiling water for 2 minutes. Remove
to drain. Let dry thoroughly. Place all the pepper in a glass
dish so the peppers will set upright and the rim is above the
top of the peppers. Stuff the peppers with the sauerkraut
mixture and place the tops back on. Secure with toothpicks.

for the pickling juice:
Use a medium saucepan to combine the vinegar, water, salt,
and sugar. Heat until the sugar is dissolved. Bring to a boil,
then simmer for 5 minutes. Pour the juice over the peppers.
Cover and let cool. Then refrigerate for 3 - 5 days.