- 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
- In a large bowl, combine the peppers, onion and salt; top with ice. Let stand 2 hours. Rinse and drain well.
- In a large saucepan, combine 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 an air-tight container in the refrigerator up to 3 months. Yield: 1 quart.
Reviews for Bread & Butter Peppers
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CAN THEM! I had a lot of luck with peppers this year, first time ever! As a rule, I don't care for peppers, but with so many I needed to do something with them. I followed this recipe, doubling it due to the number of peppers I had. Then, I kept the liquid hot (low boil) and packed the peppers into hot half pint jars, added liquid, wiped rims, and processed in a hot water bath for fifteen minutes. They turned out great and tasted even better. They keep their color and so would make pretty gifts too for any tailgaters or pepper fans in your family or friends.
Great recipe!! Even better when you can can them.
My family loves this with veggies. I keep in frig for hot dog topping with a kick too!
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.
I actually have a question. Are these the sweet banana peppers or the hot ones?
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.