Bread & Butter Peppers

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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

Instructions

  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.

Nutrition & Diet Analysis (per serving)

118 kcal 6% DV
Protein Fat Carbs

Macronutrients

Protein 2.7g 5% DV
Total Fat 3.9g 5% DV
Carbs 19.1g 7% DV
Fiber 3.3g 12% DV
Sugar 3.6g 7% DV

Electrolytes

Sodium 182mg 8% DV
Potassium 313mg 7% DV

Vitamins & Minerals

Vitamin A 25.5mcg 3% DV
Vitamin C 92.3mg 100% DV
Calcium 33.8mg 3% DV
Iron 1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Explore Ingredients

sugar pepper green peppers onion white vinegar celery

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