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Love the sauerkraut stuffed peppers.
 

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Discussion Starter · #3 ·
Jason, do you make them? I found that pulsing the kraut briefly in a food processer really makes it easier to stuff the peppers. I like to add caraway seed and cracked black pepper to the kraut prior to stuffing the peppers.
 

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Discussion Starter · #5 ·
Cindy’s Hot Peppers Stuffed with Sauerkraut Recipe
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1 quart white vinegar
1 quart water
3 cups sugar - mix all together and bring to a boil
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Cut off stem ends and seed peppers – a potato peeler works well for seeding peppers
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Place in boiling water for 2-3 minutes – (no longer or they will split). Do this in a well ventilated area.
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Drain and pack peppers with sauerkraut that has been drained, rinsed and squeezed dry
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Tip – Cut sauerkraut so you don’t have long shreds while trying to pack, it also helps to use the end of a wooden spoon when starting to pack the tip of the pepper with sauerkraut.
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Pack peppers into hot jars and cover with boiling liquid
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Tip – If peppers are too long for pint jars cut off wide end after stuffing and place a bunch of ends in another jar already stuffed.
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To each quart add: 1 tablespoon of vegetable oil
1 teaspoon of salt
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For pints add: 2 teaspoons of oil
½ teaspoon of salt
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Some people cap them at this point, they seal and that’s it.
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Cindy does the following:
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Cap and place in boiling hot water bath for 10 minutes to make sure they seal
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Remove and let cool, then store for at least 10 days before eating
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Tip – To make peppers a little hotter leave some of the seeds in or add one Jalapeno pepper to jar. To make look more attractive add a couple slices of red pepper alongside peppers in jar.
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All you need now is lots of time and patience!
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I haven't made them in a couple years, but seeing your post has made me want to do them again.
 
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