Bread & Butter Peppers

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.

• Ready In: 2 hrs 30 mins
• Serves: 15
• Yields: 4 pints

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.