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Bread & Butter Peppers

 Bread & Butter Peppers
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, Wisconsin
16 ServingsPrep: 20 min. + standing Cook: 5 min. + chilling

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 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.
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.