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Pulled pork and Pickled peppers

post #1 of 13
Thread Starter 
Two of my favorite things. Only downfall is I'll have to wait a few weeks for the peppers!!

These peppers are made with an Amish recipe. If you've never had them,try it. You'll love them.
post #2 of 13
what's the recipe?
post #3 of 13
Yeah that is a tease what's the recipe I would love to try them
post #4 of 13
Pork is Looking Good...PDT_Armataz_01_34.gif, Now give with the pepper recipe!!! icon_mrgreen.gif
post #5 of 13
I've never seen peppers done that way but am very intrigued!! Please share! biggrin.gif
post #6 of 13
The pork looks great but that pickled pepper recipe might just get you some points ok we are ready now. !!!!!!!
post #7 of 13
Kraut stuffed pickled peppers, really interesting.
I would love to give them a try...If you don't make with the recipe you might have an internet riot on your hands.
post #8 of 13

Pepper recipe

Here is one I found:

Pickled Sauerkraut Stuffed Banana Peppers
3-lbs mild yellow banana peppers
2-cans sauerkraut, drained well
1-cup sugar
3-cups white vinegar
4-tsp salt, divided
4-tbsp oil, divided
8-tsp pickling spices, divided
8-dashes turmeric, divided

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 temp
post #9 of 13
Thread Starter 
Here's what I have. Sorry for the delay. I posted at 3:30 this morning and wasn't thinking too clearly.

3 cups white vinegar
2 cups sugar
2 cups water
Boil for 15 minutes

I just use store bought sauerkraut.

While the ingredients are heating is when I stuff my peppers.
I must warn you - those amounts will fill a quart jar and half of another, so if you plan on doing more than 1 jar make more. For every jar I make I multiply the ingredients by that amount to be safe.

Sometimes the jars will seal with just the hot water, sometime I put them in a canning pot and heat the jars that way.

I promise you will love these! If you let them set for at least a month they'll be good to go.
Let me know next month what you all think. Sorry for not posting this sooner
post #10 of 13
Thread Starter 
I'm curious if any of you guys tried this yet?
post #11 of 13
Pulled pork is looking good... now about those peppers.
post #12 of 13
I have pickled dill pickles and jalapeno rings and banana rings the past 2 seasons. I soak the cuke's and peppers in an ice water bath for a few hours before I put them in the jars. Once I put the boiling brine in the jars, I seal them up and set the jars upside down so that the heat from the brine will help melt the wax seal and give you a better chance of sealing up the jars. This works most everytime. I then put the jars straight into the fridge (so even in the slight chance that it didn't seal, they are still staying cold) My pickles and peppers have been extremely crispy doing this. If you boil the jars the standard way, your peppers/pickles will end up mushy. Now granted, you only want to do this method if you are putting them in the fridge, because if you keep them cold and eat them in a couple months time, you won't have any worries as far as bacteria. The only problem is, you run out of fridge space quickly when you make a bunch of jars and have to keep them all in there. My wife told me this year that I need a pickle fridge!

It's gonna freeze here this weekend, and I got a ton of banana peppers left. I think I'm gonna have to make a few jars of thesePDT_Armataz_01_34.gif

The brand of kraut I use is called "Bubbies". At my grocery store, it is in the cooler next to the Claussen pickles. It's the best store bought kraut I've ever run across.
post #13 of 13
I like to put a little mustard seed in my jars too. I think it makes for a nice flavor.

The first year I did pickles and didn't boil them in a bath after I jarred them........ I had some sitting on shelves in the basement. Some of them turned on me and I threw them out. I forgot about 3 jars of them, and this spring when I discovered them, I opened them up to dump them out, and one bubbled/fizzed when I opened it. It smelled like booze! I almost thought about trying it, but then the thought of being violently ill crossed my mind and I declined. Woulda been some interesting pickle wine!
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