Bread & Butter Peppers

Recipe by WiGal
READY IN: 2hrs 30mins
SERVES: 15
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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