Best Bread Butter Peppers Recipes

BREAD & BUTTER PEPPERS

Bread & Butter Peppers image

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

Provided by Taste of Home

Time 25m

Yield 1 quart.

Number Of Ingredients 10

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

Steps:

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 : Calories 32 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 359mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

BREAD & BUTTER PEPPERS

Bread & Butter Peppers image

Forget Peter Piper, try Starr Milam's recipe. Published in Country Woman and posting here for safe keeping. The crunchy mix of sliced peppers gives a kick to salads, side dishes, and sandwich toppings. Cooking time includes the 2 hours for standing time. Guessing at number of servings. Chef #1391468 I do think you could find these peppers all year round (at least in AZ) and that is why I posted them here. This recipe took the grand prize for that issue.

Provided by WiGal

Categories Peppers

Time 2h30m

Yield 4 pints, 15 serving(s)

Number Of Ingredients 10

Ingredients

7 banana peppers, seeded and sliced
1 medium green peppers, 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 -15 ice cubes
2 cups sugar
1 cup white vinegar
1 tablespoon mustard seeds
1/2 teaspoon celery seed

Steps:

In a large bowl, combine the peppers, onion, and salt; top with ice cubes.
Let stand for 2 hours.
Rinse and drain well.
In a large saucepan, combine the sugar, vinegar, mustard seed, and celery seed.
Bring to a boil; cook and stir until sugar is dissolved.
Pour over pepper mixture; cool.
Pour into sterilized pint jars, cover tightly, and refrigerate for at least 24 hours. Store in refrigerator for up to 3 months.

BREAD & BUTTER PEPPERS RECIPE

Bread & Butter Peppers Recipe image

How to make Bread & Butter Peppers Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

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

Steps:

In a large bowl, combine the peppers, onion and salt; top with ice. Let stand for 2 hours. Rinse and drain well.
In a large saucepan, combine the 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 in the refrigerator for up to 3 months. Yield: 1 quart.