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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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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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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
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
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