Peppers stuffed with sauerkraut

Ingredients for 30 servings:

• 2 ½ kg bell pepper(s)
• 250 g salt
• 300 g sugar
• 1 ½ liters of vinegar (white wine vinegar)
• 2 ¼ kg sauerkraut
• 12 bay leaves
• 12 cloves garlic
• e.g. Peperoncini

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Pickled in jars

Cut off the tops of the peppers. Dissolve the salt in 5 liters of water. Heat. Place the peppers in batches in the water and boil each for five to six minutes. Place with the open side down on a kitchen rack. Bring 2 liters of water to a boil with the sugar and vinegar. Rinse the sauerkraut, especially if it is very sour or salty, with cold water and squeeze out the excess water. Fill the peppers with the cabbage, being careful not to burst the pods. Layer the stuffed vegetables in preserving jars. Distribute the bay leaves and peeled garlic cloves among the jars. Add peperoncini, if desired. Pour the boiling-hot vinegar solution over the vegetables. Seal the jars and simmer for half an hour at 85 degrees Celsius.