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Nutrition Facts
Serving Size 1 (100g) Recipe makes 15 servings
Calories 119
Calories from Fat 3		(2%)
Amount Per Serving		%DV
	Total Fat 0.4g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1890mg		78%
Potassium 96mg		2%
Total Carbohydrate 29.1g		9%
	Dietary Fiber 1.1g	4%
	Sugars 27.6g
Protein 0.7g		1%
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Bread & Butter Peppers

Recipe #390171 | 2½ hours | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: WiGal
Sep 14, 2009

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.

SERVES 15 , 4 pints (change servings and units)

Ingredients

7 banana peppers, seeded and sliced
1 medium green pepper, julienned or 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.

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Featured Reviews for This Recipe

From: Chef #1391468

On Sep 21, 2009

I just made these yesterday and just love them. They remind me of the pickles but so tasty with the variety of sweet and hot peppers. If you don't like the heat, just leave them out. I plan to reuse my brine and see how that will work. I am wondering if you could can them to have year round????

1 person found this review helpful

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From: GingerlyJ

On Oct 23, 2009

Amazing combo!

1 person found this review helpful

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From: mickie49

On Oct 7, 2009

Made these for DH. And he has given them a 5* review, but did say that he would like them hotter--so am going to use more jalapenos plus a couple of regular hor peppers and a few shakes of of dried crushed red peppers--we'll see how hot that makes them! Will leave the white ribs in the hot peppers. I also used Splenda Blend for baking. Thanks for posting this, I'm having fun trying to regulate it to suit DH and his asbestos mouthed pals who will be at deer camp this year!

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