What you will need: Yields approximately 7 quarts if you use large peppers putting 5 to 6 stuffed peppers in each jar.
For the peppers:
35 to 40 Medium to Large Hot or Sweet Banana Peppers
1 large head of cabbage shredded
3 teaspoons of canning salt
2 teaspoons of celery seeds
1 teaspoon of black pepper
For the brine:
7 1/2 cups of White Vinegar
1 1/2 cups of water
4 cups of granulated sugar
Wash your peppers.
Cut the top off and de-seed them but leave whole. Cut several slits in the sides of each pepper.
Mix shredded cabbage, salt, celery seeds and pepper together and stuff inside your peppers.
Make your brine by mixing the vinegar, water and sugar together and bring to a boil.
Put peppers into clean, hot jars.
Pour boiling brine over the peppers leaving 1/2 inch head-space.
Wipe rims of jars with a damp cloth.
Put on lids and bands and tighten down finger tight.
Process in a boiling water bath for 10 minutes
See chart for your elevation:
|Process time for Pickled Hot Peppers stuffed with cabbage in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Raw||Pints or Quarts||10 min||15||20|