BREAD & BUTTER PEPPERS

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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

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.

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