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Bread & Butter Peppers

Name: Bread & Butter Peppers
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 quart.
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

5 reviews

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Test Kitchen Approved

Total Time

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

Makes

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

Bread & Butter Peppers Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Bread & Butter Peppers

Ingredients

Directions

Nutrition Facts

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