Ingredients
3 cups vinegar
2 cups water
2 lbs sugar
3 quarts banana peppers (hot or sweet)
sauerkraut
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Raw fermented sauerkraut — Reuben, hot dog, bratwurst, probiotic
Grow banana peppers — pickle, stuff, pizza, submarine sandwiches
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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.