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

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

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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

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

Originally published as Bread & Butter Peppers in Country Woman August/September 2009

Reviews

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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!
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!
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