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Pickled Sauerkraut Stuffed Banana Peppers

Source of Recipe

Leslie


List of Ingredients

3-lbs mild yellow banana peppers
2-cans sauerkraut, drained well
1-cup sugar
3-cups white vinegar
4-tsp salt, divided
4-tbsp oil, divided
8-tsp pickling spices, divided
8-dashes turmeric, divided




Recipe

Wash, cut tops off, and core out the peppers

Pack each pepper with as much sauerkraut as possible

Put peppers into into clean jars

Have ready a solution of sugar and vinegar that has been heated to boiling

Place jars in hot pan, or sink, of hot water

In separate pot, heat plain water to boiling and pour over peppers

Let stand a few minutes, then pour off water

Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar

Pour sugar and vinegar solution over peppers

Seal jars, and let cool

Let stand at least one week before eating

Best when eaten cold, but unopened jars can be stored at room temp