BANANA PEPPERS STUFFED WITH SAUERKRAUT
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.
Provided by FloraandMerriwether
Categories Lunch/Snacks
Time 1h
Yield 3 Quarts
Number Of Ingredients 5
Steps:
- Mix vinegar, water and sugar.
- Boil 15 minutes.
- Cut off stem end of peppers and seed (wear rubber gloves).
- Stuff peppers with saurkraut and put into pint or quart jars very tightly.
- Pour brine overtop.
- Seal jars**.
- **This is an heirloom recipe that uses a method no longer recommended by the USDA/NCHFP (National Center for Home Food Preservation). Current guidelines recommend processing in a boiling water bath at least 10 minutes at sea level to 1000 feet in elevation (more time at higher elevations) and left to cool, upright and undisturbed, on a cloth-protected counter for 24 hours. Check for seal; if the jar hasn't sealed, either re-process the jars within the 24 hours or refrigerate and use first.
SAUERKRAUT STUFFED BANANA PEPPERS
I first had these when I was a nurse in CCU. Make them as soon as the peppers are either big enough to pick yourself or are available at a Farmer's Market! Eat them for the holidays to get the best taste! :) And the picture is not mine...it came from google. :)
Provided by Nancy Gregory
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- 1. PREP: Cut the tops off the peppers and remove the seeds. Mix your "brine" up and bring to a boil. It should be good and clear. Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
- 2. Directions: Stuff the peppers full with sauerkraut. Pack the stuffed peppers tightly in the jars. Put 1 tablespoon minced garlic in each jar. Pour brine, leaving at least 1/4-1/2 inch space at top of jar. Place the lids on top and hand tighten the rings.
- 3. Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!
BANANA PEPPER SAUERKRAUT
Steps:
- In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.
PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS
We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!
Provided by Manda
Categories Vegetable
Time 50m
Yield 8-12 pint jars
Number Of Ingredients 8
Steps:
- 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 temperature.
Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1, Sodium 1904.2, Carbohydrate 39.6, Fiber 8.9, Sugar 30.6, Protein 3.8
STUFFED BANANA PEPPERS
An old friend gave me this recipe for wonderful stuffed peppers. I have made this countless times over the years and have always been pleased with the results. Would be great for Cinco de Mayo
Provided by Irish Rose
Categories Southwestern U.S.
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Take 6-8 large banana peppers, slice down the middle and remove cap and seeds. Place peppers in 13x9x2 pan.
- Stuff pepper halves with refried beans.
- Cut block of cheese into thick slices and insert one slice into each pepper in middle of the beans.
- Pour one 16 oz. jar of salsa over everything.
- Cook for approximately 30-45 minutes or until cheese is melted.
- Serve and enjoy! How easy does this get!
Nutrition Facts : Calories 510.6, Fat 26.9, SaturatedFat 16.1, Cholesterol 83.4, Sodium 1888.2, Carbohydrate 39.3, Fiber 13.8, Sugar 7.6, Protein 32
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