Sauerkraut stuffed banana peppers

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Saurkraut Stuffed Banana Peppers 32 Banana Peppers (I use mild) 4 cups of saurkraut Minced Garlic Brine: 16 cups of Vinegar, 16 cups water, 2 cups sugar, 1 cup canning salt. Makes 8 quarts Cut the ends off your peppers and deseed them. Stuff them with cooked saurkraut. Add one tablesoon of minced garlic to each quart jar and stuff them with the banana peppers. Cover with Brine leaving 1/4 inch head space. Seal with hot seals and rims. Water bath for 10 minutes.

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We have been making these peppers for years, and everyone always asks for the recipe. The amounts of peppers and sauerkraut are estimates, as it depends a lot upon the size of the peppers. If you make these with hot banana peppers, be sure to wear gloves when cleaning them out!! These seem like a lot of work, but worth the reward when you have these wonderful peppers to eat all year through!

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