Ingredients for Bread Butter Peppers
- Banana Peppers
- Green Peppers
- Jalapeno Pepper
- 1 medium onion, thinly sliced
- Canning Salt
- 2 cups ice cubes
- 2 cups granulated sugar
- White Vinegar
- Mustard Seeds
- 1 tablespoon celery seeds
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How to Make Bread Butter Peppers
- Combine 4 pounds sliced bell peppers (mix of colors recommended), 1 medium onion, thinly sliced, and 2 tablespoons of salt in a large bowl.
- Add 2 cups of ice cubes to the bowl.
- Let the mixture stand for 2 hours.
- Rinse the pepper mixture thoroughly and drain well in a colander.
- In a large saucepan, combine 2 cups of sugar, 1 cup of white vinegar, 2 tablespoons yellow mustard seeds, and 1 tablespoon celery seeds.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to medium-low and cook, stirring frequently, until the sugar is completely dissolved and the mixture slightly thickens (about 5-7 minutes).
- Pour the hot vinegar mixture over the drained pepper mixture, stirring gently to combine.
- Allow the mixture to cool completely.
- Carefully pour the Bread & Butter Peppers into sterilized pint-sized jars, leaving about ½ inch of headspace.
- Seal the jars tightly and refrigerate for at least 24 hours to allow the flavors to meld.
- Store in the refrigerator for up to 3 months. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
110g
Fat
0g
Carbs
9g
