Best 4 Banana Pepper Sauerkraut Recipes
Looking for a flavorful and tangy dish that will tantalize your taste buds? Banana pepper sauerkraut is a delightful side dish that can also be incorporated into a variety of recipes. Made using fresh banana peppers, shredded cabbage, and a selection of spices, this dish is known for its unique and piquant flavor. It offers a perfect balance of sweetness, sourness, and heat, making it an ideal accompaniment to grilled meats, sausages, or sandwiches. So, let's explore the wonderful world of banana pepper sauerkraut and discover how to create this easy-to-follow recipe in your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BANANA PEPPER KETCHUP
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 2
Steps:
- Put the ketchup and banana peppers in a bowl and mix it up!
BANANA PEPPERS STUFFED WITH SAUERKRAUT
The peppers, saurkraut and sugar combine to make a spicy/sour/sweet mixture. We eat these like pickles or with meals. I also give them as Christmas gifts. This is an old recipe given to me by my ex-grandmother-in-law.
Provided by FloraandMerriwether
Categories Lunch/Snacks
Time 1h
Yield 3 Quarts
Number Of Ingredients 5
Steps:
- 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.
PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS
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!
Provided by Manda
Categories Vegetable
Time 50m
Yield 8-12 pint jars
Number Of Ingredients 8
Steps:
- Wash, cut tops off, and core out the peppers.
- Pack each pepper with as much sauerkraut as possible.
- Put peppers into into clean jars.
- Have ready a solution of sugar and vinegar that has been heated to boiling.
- Place jars in hot pan or sink of hot water.
- In separate pot, heat plain water to boiling and pour over peppers.
- Let stand a few minutes, then pour off water.
- Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
- Pour sugar and vinegar solution over peppers.
- Seal jars, and let cool.
- Let stand at least one week before eating.
- Best when eaten cold, but unopened jars can be stored at room temperature.
Nutrition Facts : Calories 242.7, Fat 7.7, SaturatedFat 1, Sodium 1904.2, Carbohydrate 39.6, Fiber 8.9, Sugar 30.6, Protein 3.8
SAUERKRAUT RELISH
This is great as a relish for hamburgers and hot dogs at family cook-outs!
Provided by Bonnie Kyler
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 8h15m
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 53.3 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 208.8 mg, Sugar 12.1 g
Tips:
- Choose firm, ripe banana peppers for the best flavor and texture.
- Wear gloves when handling hot peppers, as the oils can irritate your skin.
- Remove the seeds from the banana peppers to reduce the heat level.
- Use a sharp knife to thinly slice the banana peppers for a more even fermentation.
- Pack the banana peppers and sauerkraut mixture tightly into the fermentation container to prevent mold growth.
- Maintain a consistent temperature of 65-75°F (18-24°C) during fermentation.
- Stir the sauerkraut mixture daily to distribute the flavors and promote even fermentation.
- Taste the sauerkraut regularly to monitor the fermentation process.
- Once the sauerkraut has reached your desired flavor, transfer it to a clean container and refrigerate for storage.
Conclusion:
Banana pepper sauerkraut is a delicious and unique fermented food that is easy to make at home. By following these tips, you can create a flavorful and healthy sauerkraut that can be enjoyed as a condiment, side dish, or ingredient in various recipes. Experiment with different spices, herbs, and vegetables to create your own signature sauerkraut blend. Happy fermenting!
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