Kraut stuffed peppers canned and ready for brats:
5 cups of vinegar
2 cups of water
4 cloves of garlic finely chopped
4 teaspoons of canning salt
pinch of dill
Sauerkraut - I cheated and used prepacked since my cabbage was eaten by cabbage grubs.
Kroger bag full of Giant Marconi or Anaheim Peppers (I used Anaheims)
Mix the vinegar, water, salt, dill and garlic and set it aside. Cut the tops off of the peppers and remove seeds as best as possible. Stuff the peppers with kraut. Put some kraut in the bottom of the jar, fill the jar as full as you can with the stuffed peppers. Fill the jar to the bottom of the mouth with the liquid mixture. Tamp to get any air out. Lid and give it a hot water bath for 20 minutes.
When cooking any kind of sausage just pull a pepper out, slice one side open, insert brat, place in rye bun and enjoy. Did these today since I am not working.
5 cups of vinegar
2 cups of water
4 cloves of garlic finely chopped
4 teaspoons of canning salt
pinch of dill
Sauerkraut - I cheated and used prepacked since my cabbage was eaten by cabbage grubs.
Kroger bag full of Giant Marconi or Anaheim Peppers (I used Anaheims)
Mix the vinegar, water, salt, dill and garlic and set it aside. Cut the tops off of the peppers and remove seeds as best as possible. Stuff the peppers with kraut. Put some kraut in the bottom of the jar, fill the jar as full as you can with the stuffed peppers. Fill the jar to the bottom of the mouth with the liquid mixture. Tamp to get any air out. Lid and give it a hot water bath for 20 minutes.
When cooking any kind of sausage just pull a pepper out, slice one side open, insert brat, place in rye bun and enjoy. Did these today since I am not working.
