Pickled Sauerkraut-Stuffed Banana Peppers - cooking recipe

Ingredients

3 lbs mild yellow banana peppers
2 (14 1/2 ounce) cans sauerkraut, drained well
1 cup sugar
3 cups white vinegar
4 teaspoons salt, divided
4 tablespoons oil, divided
8 teaspoons pickling spices, divided
8 dashes turmeric, divided

Preparation

Wash, cut tops off, and core out the peppers.
Pack each pepper with as much sauerkraut as possible.
Put peppers into into clean jars.
Have ready a solution of sugar and vinegar that has been heated to boiling.
Place jars in hot pan or sink of hot water.
In separate pot, heat plain water to boiling and pour over peppers.
Let stand a few minutes, then pour off water.
Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
Pour sugar and vinegar solution over peppers.
Seal jars, and let cool.
Let stand at least one week before eating.
Best when eaten cold, but unopened jars can be stored at room temperature.