Register    Reset Password

Stuffed Banana Peppers

Submitted by: dee58m on March 29, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Stuffed Banana Peppers

I remember my parents prepping peppers outside our home as a child. My parents canned everything in their garden. When we moved away from childhood memories of the farm to just outside a small town in Ohio, my mom always found a way to can these banana peppers. This recipe has been given out numerous times. The cabbage absorbs some of the heat from the peppers. As a kid I remember eating them with a slice of bread with my dad. Now, I slice them and we have them as a side dish.They are fantastic sliced on sandwiches and on sausage. This recipe has been in the family for over 70 years.

Difficulty: Easy

Servings: depends a doubled recipe could be up to 20 pints, half that if quarts,depends on size of your peppers

Prep Time: 2 to 4 hrs depends on how much you are doing   Cook Time: brine to boiling; processing time listed  

Ingredients

fresh head cabbage
peppercorns
fresh yellow banana semi-hot or hot peppers


Brine:
2 cups water
1 quart white vinegar
2 cups sugar
1 1/2 tsp pickling salt

Directions

Clean and core peppers (be sure to have rubber gloves on when handling hot peppers!). Shred cabbage. Stuff cleaned peppers with cabbage.


Pack into sterilized quart jars or cut in half for pint jars, add a few peppercorns to each jar.

Combine ingredients for brine and bring to a boil. (I usually double the brine to be sure I have enough depending how tightly you pack your jars. Left over brine can be refrigerated till next use.)

Pour boiling brine over peppers. Seal. Process 10 minutes in BWB.

Categories: Boiling Water Bath, Canning, Gluten-Free, Old-Fashioned, Other Side Dishes, Pickling, Relishes & Chutneys, Sandwiches, Vegan, Vegetarian

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Reviews

3 reviews | Get new review notifications:

Subscribe via RSS Feed

Subscribe without commenting

  1. 1-2
    10:03
    am

    stuffing with cabbage i think this wld. accompany any meal, or possibly subs.

  2. 10-8
    10:20
    am

    Do these take some time to pickle in the jars or are they ready to eat right after canning?

  3. 10-9
    7:29
    pm

    yes, these cabbage stuffed peppers can accompany any meal… we love them alone, or on sandwiches, subs would be delish!!

    the earliest we have eaten them after canning has been a couple weeks Mary..
    I am canning mine now.. stuffed some, added some peppers in plain as I ran out of cabbage and a few jars alternated shredded cabbage with slices of hot peppers..

    enjoy! 🙂

Leave a Review

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

Generic selectors
Exact matches only
Search in title
Search in content
Search in posts
Search in pages
Filter by Categories
All Recipes
Appetizers & Snacks
Bagels
Bean Soups
Beans
Beans, Grains & Rice
Beef
Beverages
Biscuits
Blog
Boiling Water Bath
Bread Machine
Breads
Breakfast
Brownies
Budget
BWB Condiments
BWB Fruits
BWB Jams, Jellies, Butters & Preserves
BWB Marmalades & Conserves
BWB Other
BWB Pickles & Pickled Stuff
BWB Salsas
BWB Sauces
BWB Tomatoes & Combos
BWB Vegetables
Cakes
Candy
Canning
Casserole
Casserole
Casserole
Cereals
Cheese
Cheesecakes
Chilis
Chowders
Cobblers
Coffee Cake
Cold Remedies
Condiments
Cookery 101
Cookies & Bars
Cream Soups
Crisps
Crock Pot
Crowd-Size
Crusts
Cupcakes
Cure & Smoke
Dairy
Dehydrating
Desserts
Diabetic
Dips
Doughnuts
Dressings
Egg Dishes
Eggs
Entertaining
Fat-Free
Featured
Fermenting
Fillings
Fish
Food Photography
Freezing
Frostings & Icings
Frozen
Fruit Breads
Fruit Cakes
Fruit Salads
Fruits
Gift Basket Goodies
Giveaways
Gluten-Free
Goat Cheeses
Gourmet
Gravies
Griddles
Grill-Outdoor Cooking
Hard Cheeses
Herbs & Spices
Holiday
Homemade Cheese
How To
Ice Creams
Ingredients
Ingredients & Mixes
Jell-O
Jell-O Salads
Kid-Friendly
Kitchen Gadgets
Kosher
Lactose-Free
Lamb
Leftovers
Lettuce & Greens
Low-Carb
Low-Fat
Low-Sodium
Main Dish
Marinades
Meat Salads
Meet the Cook
Muffins
Non-Dairy
Old-Fashioned
One Dish Meal
Other Breads
Other Breakfast
Other Condiments
Other Dairy
Other Desserts
Other Main Dish
Other Salads
Other Side Dishes
Other Soups & Stews
Other Special Diets
Pasta
Pasta
Pasta Salads
Pastries
PC Beef
PC Chicken
PC Meats
PC Other
PC Poultry
PC Soups & Stews
PC Veggies
Pets
Pickling
Pies
Pizza
Pizza Crusts
Pork
Potato Salads
Potatoes
Potluck
Poultry
Presentation
Preserving
Pressure Canning
Pressure Cooker
Puddings & Custards
Recipe Requests
Relishes & Chutneys
Rolls
Rubs
Salads
Salads
Salsas
Sandwiches
Sauces
Scones
Seafood
Side Dishes
Soft Cheeses
Soups & Stews
Sourdough
Special Diets
Special Occasions
Steam Juicer
Stocks
Stuffings
Substitutions
Syrups
Tarts
Tips & Tricks
Tortillas & Pitas
Using FBR
Vegan
Vegetable Breads
Vegetable Salads
Vegetables
Vegetarian
Wild Game
Yeast Breads








If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!