Bread & Butter Peppers

Name: Bread & Butter Peppers
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

10 ingredients

7 steps

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

Directions

1

In a large bowl, combine the peppers, onion, and salt; top with ice cubes.
2

Let stand for 2 hours.
3

Rinse and drain well.
4

In a large saucepan, combine the sugar, vinegar, mustard seed, and celery seed.
5

Bring to a boil; cook and stir until sugar is dissolved.
6

Pour over pepper mixture; cool.
7

Pour into sterilized pint jars, cover tightly, and refrigerate for at least 24 hours. Store in refrigerator for up to 3 months.