Banana Pepper Sauerkraut Food

BANANA PEPPER RECIPE: FERMENTED HOT SAUCE

Steps:

• Pack the peppers and garlic into a quart jar until 80% full. Add the salt to the peppers and then pour over the water to completely submerge the vegetables. Use a fermentation weight or homemade alternative to weigh the peppers down to below the level of the brine.
• Seal the jar with a canning lid and ring or an airlock and leave to ferment at room temperature for at least four weeks. During this time if you haven't used an airlock, you will need to "burp" your jar daily for the first two weeks in order to release the carbon dioxide produced by the fermentation process.
• After four weeks the peppers should be tangy and fully aged and fermented. They will keep for months in cold storage - a cellar or refrigerator - or even at room temperature.
• When you are ready to prepare the hot sauce, simply place the peppers, garlic, and 1/3 of the brine from the jar into a blender. Blend, adding more brine as needed to achieve the proper consistency. You can also blend it in a wide-mouth canning jar if you have an immersion blender. Taste and add salt or apple cider vinegar if you feel it needs some extra kick.
• The hot sauce should then keep for weeks refrigerated or on the table.

BANANA PEPPER SAUERKRAUT

Steps:

• In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired.

SAUERKRAUT STUFFED BANANA PEPPERS

Steps:

• 1. PREP: Cut the tops off the peppers and remove the seeds. Mix your "brine" up and bring to a boil. It should be good and clear. Have your lids in hot water and bring your water to boil in the stock pot or canning bath.
• 2. Directions: Stuff the peppers full with sauerkraut. Pack the stuffed peppers tightly in the jars. Put 1 tablespoon minced garlic in each jar. Pour brine, leaving at least 1/4-1/2 inch space at top of jar. Place the lids on top and hand tighten the rings.
• 3. Process jars 15 minutes in hot water bath and BE SURE THE LID BUTTON is SUNKEN to ensure a good seal. If it is not depressed, either process it in the water bath again or eat them within a week, keeping them refrigerated!

PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS

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.

BANANA PEPPER RINGS

Steps:

• place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
• In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
• Bring this mixture to boil.
• Boil flats in water.
• Pour boiling mixture over pepper rings in jar, put on flats and rings.
• Let cool and check to make sure they seal.

BANANA PEPPERS STUFFED WITH SAUERKRAUT

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 BANANA PEPPERS

Steps:

• Slice tops off all peppers, then slice peppers into thin discs. Put peppers into a 6-quart jar.
• Mix canola oil, vinegar, water, salt, oregano, garlic, and sugar together in a large bowl until salt and sugar are dissolved. Pour over peppers and stir. Put in the refrigerator for 24 hours.
• Stir peppers before serving. Keep in the refrigerator.

KIELBASA WITH SAUERKRAUT

Steps:

• Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.