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Picked Banana Peppers Stuffed with Sauerkraut

Course Snack
Cuisine American
Keyword pickled peppers, sauerkraut
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 quarts

Ingredients

  • 14 banana peppers
  • 1 can sauerkraut
  • a few cayenne peppers (optional and for color)

Pickling Brine

  • 3 cups water
  • 3 cups white distilled vinegar
  • 3/4 cup sugar or sugar substitute
  • 1/4 cup salt
  • 1 tablespoon dried oregano
  • 1 teaspoon coriander seed
  • 2 cloves garlic, minced

Instructions

  1. Core the banana peppers. Remove seeds and ribs and set aside.

  2. Bring a pot full of water to a boil. Blanch the peppers for 2 minutes to soften. Then take out and place in a bowl full of ice water until cooled.

  3. Drain peppers and then stuff with sauerkraut.

  4. Place into a quart jar standing up.

  5. Now make the brine by adding all the pickling ingredients and bring to a boil. Pour over the peppers in the jars. Place lid on and set aside to cool. Note: If you want to add cayenne peppers for color just cut them into pieces and fit them in among the peppers.

  6. These are considered refrigerator pickles and they are not canned pickled peppers. If you decide to can them I would suggest not blanching the peppers.