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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
  • Total Time
    Prep: 20 min. + standing Cook: 5 min. + chilling
  • Makes
    1 quart


  • 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.
Nutrition Facts
1/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 359mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.

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  • Sharon
    Nov 6, 2019

    The best!! I grow Hungarian hot peppers as well as banana peppers. EVERYONE loves them. Actually, they beg and barter for them...we keep them refrigerated and they last for a long time. We especially love them on turkey sandwiches. They’re the perfect complement to any sandwich. When asked for the recipe I always say “sorry, it’s an old family recipe “ and I never share!

  • adamscook
    Oct 9, 2016

    I had so many peppers this year I wasn't sure what do do with them all. I found this recipe, and they turned out wonderfully! I also canned them in a hot water bath for fifteen minutes. I'm excited to have them all year long!

  • MarcosWife
    Sep 23, 2016

    No comment left

  • JeanBartels
    Sep 21, 2013

    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.

  • etchastain10
    Jul 29, 2013

    My family loves this with veggies. I keep in frig for hot dog topping with a kick too!

  • Derby5
    Sep 29, 2011

    No comment left

  • ldowlen
    Sep 21, 2011

    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.

  • lafner
    Sep 10, 2011

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

  • justmbeth
    Jul 27, 2011

    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.

  • barbmcmurdo
    Sep 5, 2009

    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