Bread & Butter Peppers

By WiGal on September 14, 2009

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Ingredients

    1. 7 banana peppers, seeded and sliced
    2. 1 medium green peppers, julienned or 1 medium green tomato, halved and sliced
    3. 1 jalapeno pepper, seeded and sliced
    4. 1 small onion, sliced
    5. 1/4 cup canning salt
    6. 12 -15 ice cubes
    7. 2 cups sugar
    8. 1 cup white vinegar
    9. 1 tablespoon mustard seeds
    10. 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.
 
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