Wide mouth 1 Qt. Jars w/ lids and rings.
Banana Peppers
Kraut
Heinz Cider Vinegar
Water
Pickling Spice
Garlic Cloves
Water
Salt and Sugar
Sterelize 1 Qt. Jars and keep them standing upright in hot water.
In a pot, bring a mixture of 50% water, 50% vinegar with your pickling spice, salt to your liking and sugar to a low boil.
Have your banana peppers washed, tops cut off and cored, stuff them with drained kraut.
As you pull out each jar, pour out hot water, put in a couple garlic cloves and push in the kraut stuffed peppers. Fill the jar with your hot vinegar mix and tighten jar with lid and ring. You'll know there sealed when the lid pulls into jar. (Lid button popped in)
This is mothers recipe and you know they never give you amounts for anything but it really don't seem to matter 'cause there great no matter how much you use!
I just had one so I thought I'd pass along the recipe. The hotter
the banana pepper. the more I like it. They keep a long long time in sealed jars but mine never make it that long.
Banana Peppers
Kraut
Heinz Cider Vinegar
Water
Pickling Spice
Garlic Cloves
Water
Salt and Sugar
Sterelize 1 Qt. Jars and keep them standing upright in hot water.
In a pot, bring a mixture of 50% water, 50% vinegar with your pickling spice, salt to your liking and sugar to a low boil.
Have your banana peppers washed, tops cut off and cored, stuff them with drained kraut.
As you pull out each jar, pour out hot water, put in a couple garlic cloves and push in the kraut stuffed peppers. Fill the jar with your hot vinegar mix and tighten jar with lid and ring. You'll know there sealed when the lid pulls into jar. (Lid button popped in)
This is mothers recipe and you know they never give you amounts for anything but it really don't seem to matter 'cause there great no matter how much you use!
I just had one so I thought I'd pass along the recipe. The hotter
the banana pepper. the more I like it. They keep a long long time in sealed jars but mine never make it that long.