ADVERTISEMENT
- Real Recipes from Real People -

ISO: pickled kraut stuffed peppers

Misc.
I want arecipe for small red peppers stuffed with kraut and canned in a pcikling brine that is slightly sweet and just a hint of hot.
MsgID: 204288
Shared by: Linda Fritz Port Clinton
Board: Canning and Preserving at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Easy One-Dish Ham Bake (using biscuit mix)
  • EASY ONE-DISH HAM BAKE 1 (1 lb) bag frozen broccoli cuts, thawed and drained 1 (10 3/4 oz) can 98% fat-free condensed cream of mushroom soup 1 (10 3/4 oz) can condensed Cheddar cheese soup 1 cup fat free milk 3 cups c...
  • Potato Puffs (baked)
  • POTATO PUFFS 3 cups mashed potatoes 2 eggs, separated 1 cup hot milk 1 1/2 tablespoons butter 1 teaspoon salt 1 teaspoon dried parsley 1/4 cup grated cheese Add beaten egg yolks to mashed potatoes. Then add milk, but...
  • Starbuck's Vanilla Latte - 2 (repost)
  • Starbuck's Vanilla Latte Board: Copycat Recipe Requests at Recipelink.com From: Halyna - NY 12-29-2004 To: ISO: starbucks vanilla latte MSG ID: 1415699 MSG URL: ...
  • Jackie's Original Taco Salad - Variation
  • I made Jackie's Original Taco Salad for dinner last night, and my family really loved it! I doubled everything except the cheese and the dressing. I used a grated cheese mix (because I had it on hand). Also, I use...
  • Mustard Greens All'aglio
  • MUSTARD GREENS ALL'AGLIO 2 pounds mustard greens Sea salt 1/2 cup high-quality red-wine vinegar 3 garlic cloves, thinly sliced Generous handful of small mint leaves, about 16 1/2 cup extra virgin olive oil Strip the ...
ADVERTISEMENT
  • Los Barrios Enchilada Gravy Sauce (makes 3 quarts)
  • LOS BARRIOS ENCHILADA GRAVY SAUCE Makes 3 quarts "Use this sauce for enchiladas stuffed with cheese, beef, or chicken. Top them off with Chili con Carne and grated cheese. You can assemble them ahead of time and freez...
  • Pineapple Sweet Wheat Salad
  • PINEAPPLE WHEAT SALAD 3/4 cup cooked wheat berries* 1 (8 oz.) pkg. cream cheese, softened 2 tablespoons lemon juice 1 (15 oz.) can crushed pineapple, undrained** 2 pkgs. (3 oz. each) instant vanilla pudding 1 (12 oz.)...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: pickled kraut stuffed peppers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!