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Bread & Butter Peppers

Total Time

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


1 quart

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


  • 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


  1. In a large bowl, combine the peppers, onion and salt; top with ice. Let stand 2 hours. Rinse and drain well.
  2. 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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