Easy Homemade Kraut Stuffed Banana Peppers

If you ask me, stuffed peppers are a total game-changer when you’re looking to switch things up.

These kraut stuffed banana peppers put a fun twist on traditional stuffed peppers by mixing tangy sauerkraut with the mild, slightly sweet taste of banana peppers. The combination might sound unusual, but trust me – it works.

The kraut adds a nice zip while the peppers mellow things out perfectly. It’s the kind of dish that makes people ask for the recipe, even those who usually aren’t big sauerkraut fans.

It’s a great option for quick weeknight dinners or when you want something a little different that’s still comforting and satisfying.

What Kind of Banana Peppers Should I Use?

For this pickling recipe, you’ll want to look for fresh, firm banana peppers that are a consistent yellow-green color without any dark spots or wrinkles. The sweet variety of banana peppers works best here, though you could use hot banana peppers if you prefer more heat in your dishes. When selecting your peppers, try to choose ones that are similar in size – about 4 to 6 inches long is ideal – so they’ll fit nicely in your jars and pickle evenly. Just make sure to give them a good rinse and pat them dry before stuffing, and if any peppers have small blemishes, trim those spots away with a sharp knife.

Options for Substitutions

This pickled pepper recipe can be adjusted with several easy swaps if you need them:

• Banana peppers: If banana peppers aren’t available, you can use Hungarian wax peppers or even cubanelle peppers. Just keep in mind that the heat level might be different.
• Pickled cabbage: Regular sauerkraut works perfectly here. You could also use kimchi for an Asian twist, but it will change the flavor profile quite a bit.
• White vinegar: Apple cider vinegar can work instead, though it will add a slightly different tang and color to the final product.
• Sugar: Feel free to use monk fruit sweetener, stevia, or any other sugar substitute – just adjust the amount to match your preferred sweetness level.
• Coriander seeds: If you’re out of coriander seeds, you can use cumin seeds or even celery seeds for a different but nice flavor.
• Cayenne peppers: These are optional and mainly for color, so you can skip them or use any red pepper you have on hand, like red jalapeños or even a dash of paprika for color.

Watch Out for These Mistakes While Cooking

The biggest challenge when making kraut stuffed banana peppers is not properly draining the pickled cabbage before stuffing, which can lead to excess liquid and dilute the final pickling brine – make sure to squeeze out as much liquid as possible using a clean kitchen towel or fine-mesh strainer. When handling banana peppers, avoid touching your face and consider wearing gloves, as the oils can cause irritation even in these milder peppers. For the best pickle preservation, ensure your jars are properly sterilized and still hot when filling them, and leave about 1/2 inch of headspace at the top of each jar to allow for proper sealing. A common mistake is rushing the pickling process – these peppers need at least 2 weeks in the refrigerator to develop their full flavor profile, so patience will reward you with a much better tasting final product.

What to Serve With Kraut Stuffed Banana Peppers?

These tangy and zippy stuffed peppers make an excellent side dish or appetizer for hearty German and Eastern European meals. They’re perfect alongside grilled bratwurst, kielbasa, or a thick slice of ham, where their pickled flavor can cut through rich meats. For a casual gathering, I like serving them as part of a charcuterie board with various mustards, crusty rye bread, and smoked cheeses. If you’re keeping things simple, they also work great as a sandwich topper – try them on a Reuben or classic ham and cheese for an extra punch of flavor.

Storage Instructions

Preserve: Once your stuffed banana peppers are properly canned and sealed, they can be stored in a cool, dark pantry for up to 12 months. Just make sure the seal is intact and there’s no bulging on the lids before using them. I like to keep mine in the basement where it stays nice and cool.

Keep Fresh: After opening a jar, transfer any unused peppers to an airtight container and pop them in the fridge. They’ll stay good for about 2-3 weeks. The vinegar brine helps keep them crisp and flavorful – they actually get better as they continue to marinate!

Gift: These pickled peppers make wonderful homemade gifts! Just add a cute label with the date they were made and store them in a cool place until ready to give. I often make extra batches during pepper season specifically for holiday gift-giving.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 6-8 g
• Fat: 0-1 g
• Carbohydrates: 140-160 g

Ingredients

• 14 banana peppers
• 1 can pickled cabbage
• A few cayenne peppers (optional, for color)
• 3 cups water
• 3 cups distilled white vinegar
• 3/4 cup sugar (or a sugar substitute)
• 1/4 cup salt
• 1 tablespoon oregano, dried
• 1 teaspoon coriander seeds
• 2 minced garlic cloves

Step 1: Prepare the Banana Peppers

Start by coring the banana peppers.

Carefully remove the seeds and ribs from inside the peppers and set them aside.

This will prepare them for stuffing and brining.

Step 2: Blanch the Peppers

Bring a large pot of water to a rolling boil.

Gently add the prepared banana peppers and blanch them for 2 minutes to soften.

Once done, immediately transfer the peppers to a bowl full of ice water to cool them quickly and halt the cooking process.

Step 3: Drain and Stuff the Peppers

Once the peppers have cooled in the ice water, drain them thoroughly.

Proceed by stuffing each pepper with sauerkraut, ensuring it is packed in well.

Once stuffed, place the peppers standing up into a quart jar, leaving space for brine.

Step 4: Prepare and Pour the Brine

To make the brine, combine all the pickling ingredients in a pot and bring the mixture to a boil.

Carefully pour the hot brine over the stuffed peppers in the jar, ensuring they are completely covered.

If desired, add cut pieces of cayenne peppers to the jar for added color and spice.

Step 5: Seal and Store the Peppers

Place the lid on the jar and set it aside to cool.

These banana pepper pickles are refrigerator pickles, meaning they aren’t canned and need to be stored in the fridge to maintain their flavor and crispness.

Enjoy your tangy pickled banana peppers once they are well-chilled!

Note: If you are considering canning the peppers instead, skip the blanching step to maintain a firmer texture during the canning process.