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Stuffed Banana Peppers
Posted By dee58m On March 29, 2012 @ 7:55 am In All Recipes,Boiling Water Bath,Canning,Gluten-Free,Old-Fashioned,Other Side Dishes,Pickling,Relishes & Chutneys,Sandwiches,Vegan,Vegetarian | 3 Comments
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.
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