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TOOLS :

CUTTING BOARD, KNIVES, STAINLESS STEEL OR GLASS SAUCEPANS, (DO NOT USE ALUMINUM), SPOON FOR STIRRING BRINE, LADLE FOR FILLING JARS, JAR FUNNEL, LID MAGNET, JAR LIFTER, WATER BATH CANNER WITH BOILING WATER, 24-WIDE MOUTH QUART CANNING JARS WITH LIDS AND RINGS SANITIZED, LATEX GLOVES FOR CUTTING HOT PEPPERS, EYE PROTECTION FOR SQUIRTING HOT PEPPER JUICE, FOOD PROCESSOR WITH GRATER BLADE, MEASURING CUPS

INGREDIENTS:

2 - PECKS HUNGARIAN HOT WAX PEPPERS OR SWEET BANANA PEPPERS, 2-3 HEADS OF CABBAGE, COLESLAW GRIND IS EASIER TO STUFF PEPPERS WITH, BALL (OR ANY OTHER KIND) BREAD AND BUTTER PICKLE BRINE MIX, 1 1/2 GALLONS WHITE VINEGAR, WHITE GRANULATED SUGAR

Step 1: PREPARING PEPPER

WASH PEPPERS IN COOL WATER

Step 2: CUTTING PEPPERS

REMOVE THE TOP AND BOTTOM OF THE PEPPERS, DISCARD THE TOP, RESERVE THE BOTTOM TO GRIND WITH THE CABBAGE

Step 3: PREPARING PEPPERS FOR STUFFING

REMOVE THE SEED CORE AND THE VEINS OF THE PEPPERS

Step 4: STUFFING PEPPERS

GRIND CABBAGE AND RESERVED PEPPER END, I PREFER A FINER GRIND LIKE COLESLAW, IT MAKES IT EASIER TO STUFF THE PEPPERS AND YOU GET A TIGHTER PACK IN THE PEPPER THAT IT WON'T FALL OUT WHEN PACKING THEM IN THE JARS.

START OUT BY USING A SMALL AMOUNT OF CABBAGE AND PUSH IT DOWN AS FAR AS YOU CAN TO THE BOTTOM OF THE PEPPER, KEEP FILLING AND PACKING THE PEPPERS WITH CABBAGE UNTIL PEPPER IS FULL, REPEAT PROCESS UNTIL ALL PEPPERS ARE STUFFED.

Step 5: PREPARE PICKLING BRINE

IN YOUR STAINLESS STEEL OR GLASS SAUCEPAN FOLLOW THE DIRECTIONS ON YOUR MIX, BY ADDING VINEGAR, SUGAR AND PICKLING MIX AND BRING MIXTURE TO A BOIL AND KEEP THE BRINE HOT

Step 6: PACKING JARS

PACK HOT JARS WITH PEPPERS THEN SLOWLY LADLE BRINE COVERING THE PEPPERS, LEAVE THE FULL QUART JARS SET A FEW MINUTES YOU WILL NEED TO TOP OFF EACH JAR TO 3/4" HEAD SPACE, THE PEPPERS WILL FILL WITH THE BRINE REMOVING THE AIR IN THE PEPPERS.

I GOT 4 PEPPERS PER QUART, THEY ARE LARGE PEPPERS.

WIPE OFF THE TOP OF EACH JAR AND PLACE CLEAN LIDS AND BANDS ON EACH JAR AND SLOWLY USING A JAR LIFTER PLACE EACH QUART INTO THE HOT WATER BATH, BRING THE CANNER BACK TO A BOIL AND PROCESS FOR 10 MINUTES.

Step 7: END PRODUCT

AFTER THE PROCESSING IS FINISHED, SET YOUR HOT JARS ON A TOWEL IN A DRAFT FREE AREA TO COOL OVERNIGHT, MAKE SURE ALL OF THE JARS ARE SEALED, REMOVE THE BANDS AND WASH EACH QUART TO REMOVE ANY STICKY BRINE THAT MAY HAVE LEAKED OUT, DATE EACH JAR AND PUT AWAY IN A COOL DARK PLACE FOR ABOUT 3 MONTHS MINIMUM TO PICKLE.

THIS WINTER WHEN IT'S COLD OUTSIDE, OPEN A JAR AND ENJOY.

<p>My mom makes something similar, only she uses kraut, not cabbage. We might have to give this one a try!</p>
<p>Good instructable, thank you for sharing your recipe!</p><p>Just a tip though - using ALL CAPS makes it very hard to read ;)</p>

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