I had several members request the pepper recipes. It was suggested that I post them here. Sauerkraut Stuffed Peppers Brine: 6 Cups of water 3 Cups of white vinegar 3 Cups white sugar 1 TBS Salt Fresh Garlic cut the tops off the peppers and run a paring knife around the inside to remove the core and seeds. Stuff peppers with drained sauerkraut. Stand jars upright and stuff the peppers in. Add a clove of garlic to each jar. Pour boiling brine over the peppers. Stick a wooden spoon handle along the sides of the jars to remove air. Seal jars. Process jars at least 10 minutes in a hot water bath. Season jars for at least 6 weeks. The recipe says the brine is enough for 6 quarts, but I generally get 4 to 5 quarts per batch of brine. I also use cheap canned sauerkraut. You may add carrots, onions or what ever to the pickling solution. I have not done this yet. Dilled Peppers: Here is the link t the recipe. Dilled Pickled Peppers Recipe - Genius Kitchen
This is the Veggie Salad my wife brought: 1-16 oz can of corn 1- 16 oz can of small peas (optional) 1- Medium onion, chopped 1- Green pepper, chopped 1- Red pepper, chopped 3- stalks celery 1- tsp pepper 1-tsp salt 1/3 cup oil 3/4 cup cider vinegar 1 cup sugar Mix altogether, best if sits overnight I’ve used the last 5 ingredients to make coleslaw
Thanks for posting this Roger! The peppers are outstanding and I will be making some. That is if winter ever decides to quit for good.
Bump. Just fired up 5 qts of sauerkraut-stuffed hot banana peppers (fresh from the garden) today, Rog. They should be ready for the spring gtg at Dennis'.
Great. Didn't get may made this year. I just may have to go to the garden and see if the peppers are still. Tomatoes are gone frost.
