Allow approximately 10 to 12 peppers per quart jar to determine quantity. Cut tops off yellow peppers and remove the cores and seeds. Rinse the peppers. Remove sauerkraut from containers, drain, rinse with cold water, drain again and squeeze water from sauerkraut. Stuff peppers with sauerkraut.

To each sterilized quart jar, add: 1 tbsp. vegetable oil 1 tsp. salt

Pack peppers in jars and fill with boiling brine. Cover all the peppers completely. Seal jars and allow to cool.

BRINE:

1/2 gallon white vinegar
1/2 gallon water
1 1/4 c. sugar

This quantity of brine fills approximately 8 jars of peppers.