Recipe: Pickled Sauerkraut Stuffed Banana Peppers

Pickled Sauerkraut Stuffed Banana Peppers

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

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, 2 tsp pickling spice, and dash turmeric to each jar.
Pour sugar and vinegar solution over peppers.
Seal jars, process in water bath for 15 minutes.
Let stand at least one week before eating.
Best when eaten cold.
You could use whatever type of peppers you wanted and if you don't want the pickling spices or turmeric, then omit. It is safe to add other dried spices to this according to your tastes.