4 cups of saurkraut
Brine: 16 cups of Vinegar, 16 cups water, 2 cups sugar, 1 cup canning salt.
Makes 8 quarts
Cut the ends off your peppers and deseed them. Stuff them with cooked saurkraut. Add one tablesoon of minced garlic to each quart jar and stuff them with the banana peppers. Cover with Brine leaving 1/4 inch head space.
Seal with hot seals and rims. Water bath for 10 minutes.