We love to grill hot dogs and sausages all year long and this past summer we started making this Banana Pepper Sauerkraut recipe and we used it as a topping on grilled hot dogs and sausages. It is super easy to prepare and whips up quickly.
You will want to store any leftovers in the refrigerator in an airtight container. It can be made up a day or two in advance if you are preparing for a party or backyard barbecue.
Banana Pepper Sauerkraut Recipe
2 1/4 cups prepared sauerkraut, liquid drained
1 cup banana peppers, liquid drained
2 to 3 dill pickles, finely chopped
1/4 cup apple cider vinegar
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground white pepper
Directions: Prepare all ingredients before starting the recipe. Place all ingredients in a large blender container and process until ingredients are combined and chunky. This mixture should not end up smooth like soup.
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I have never heard of anything like this, but I’m excited to try. Years ago, my daughter and I discovered a love of banana peppers and like to add them to sandwiches, salads… On our hot dogs we normally have a homemade cross between a sauerkraut and a coleslaw. I shred cabbage then mix in mustard and cider vinegar to make it tangy. Pickle relish can also be added. How fun though to have peppers in the mix. Thanks.
I have never tried banana peppers, but I like how easy this recipe is to make. I shall have to try it on my sons. Thanks for the recipe
I will have to try this recipe. I love sauerkraut and pickels and banana peppers and this sounds delicious.
I’m trying to increase consumption of fermented foods so I’ll be making this tasty recipe. Pinned it for later. Thanks!
Interesting combination of flavors. Don’t think I’ll be making this any time soon.
I love sauerkraut haven’t had it in a long while I have never heard of this recipe I have to try this one and pass it along to my mom. Thanks so much for sharing this one and Happy New Years.