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Bread & Butter Peppers Recipe

Bread & Butter Peppers Recipe photo by Taste of Home

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If your pepper plants are as prolific as mine, this recipe will come in handy. The crunchy mix of sliced peppers gives a kick to salads, side dishes and sandwich toppings. —Starr Milam, Sheldon, WI

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Bread & Butter Peppers Recipe

Prep: 20 min. + standing Cook: 5 min. + chilling

Yield: 16 Servings

20 5 25

Ingredients

2-1/2 cups seeded sliced banana peppers (about 7 peppers)
1 medium green pepper, julienned or 1 medium green tomato, halved and sliced
1 jalapeno pepper, seeded and sliced
1 small onion, sliced
1/4 cup canning salt
12 to 15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seed
1/2 teaspoon celery seed

Directions

In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months. Yield: 1 quart.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup equals 32 calories, trace fat (trace saturated fat), 0 cholesterol, 359 mg sodium, 8 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Bread & Butter Peppers in Country Woman August/September 2009, p29

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Bread & Butter Peppers

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Reviewed on Sep. 21, 2011 by ldowlen

This recipe is great, I have made several times. In the fall I use red & green peppers, the color is great around the holidays. I was always a fan of bread & putter pickles, now it's peppers. Thanks for the recipe.

Reviewed on Sep. 10, 2011 by lafner

I actually have a question. Are these the sweet banana peppers or the hot ones?

Reviewed on Jul. 27, 2011 by justmbeth

This was simple and the ingredients were the perfect quantities for what I had on hand from the garden. I made mine with green pepper, I may try adding more jalapeno next time.

Reviewed on Sep. 05, 2009 by barbmcmurdo

These are so very very good. Next year I will be planting banana pepper so we can have more of these. I have only been able to find banana peppers at the local farmers market.

Barb in Idaho