Pickled Sauerkraut Stuffed Banana Peppers
Bring a burst of tangy, zesty flavor to your table with these Pickled Sauerkraut Stuffed Banana Peppers—a unique twist on classic pickling! This recipe combines the mild heat of banana peppers with the bold tang of sauerkraut, all encased in a spiced brine infused with garlic, mustard seeds, dill, and a touch of red pepper flakes for added zing. Quick to prepare and deeply flavorful, these stuffed peppers are perfect as a refreshing snack, a vibrant accompaniment to sandwiches, or a star addition to any charcuterie board. Whether you're a pickling enthusiast or a curious foodie, this recipe is a must-try for fans of fermented and briny delights. Refrigerated for just 48 hours, the peppers transform into a crisp, tangy treat that keeps up to a month—if they last that long!
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Recipe Information
Ingredients
- 8 whole Banana peppers
- 1 cup Sauerkraut
- 2 cups White vinegar
- 2 cups Water
- 2 tablespoons Sugar
- 1 tablespoon Kosher salt
- 4 whole Garlic cloves
- 2 teaspoons Mustard seeds
- 1 teaspoon Dill seed
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Black peppercorns
Instructions
Wash the banana peppers thoroughly and cut a small slit along one side of each pepper to remove the seeds and membranes using a small spoon or knife. Be careful not to split the peppers fully.
Rinse the sauerkraut and squeeze out excess moisture by pressing it between paper towels or a clean kitchen cloth. Set aside.
In a medium saucepan, combine white vinegar, water, sugar, kosher salt, garlic cloves, mustard seeds, dill seed, crushed red pepper flakes, and black peppercorns.
Bring the mixture to a boil over medium-high heat, stirring to dissolve the sugar and salt. Once dissolved, reduce to a simmer and cook for 2-3 minutes to infuse the spices.
Carefully stuff each banana pepper with the sauerkraut, using clean hands or a small spoon. Ensure they are tightly packed but not overfilled.
Pack the stuffed peppers into a clean, sterilized glass jar or an airtight container, stacking them snugly but without crushing them.
Pour the hot pickling brine over the stuffed peppers, ensuring they are completely submerged. If necessary, use a clean weight or folded parchment paper to keep the peppers under the brine.
Let the jar cool to room temperature, then seal it tightly with a lid and refrigerate for at least 48 hours to allow the flavors to meld and the peppers to pickle.
Serve chilled, as a tangy snack or alongside meats, sandwiches, or charcuterie boards. Store leftovers in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.5 g | 6% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2744 mg | 119% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 27.8 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
