Bread & Butter Peppers Recipe

Cooking Direction

• 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.

Cooking Tips

• You can use Kosher salt or sea salt as a substitute for the pickling salt. Regular table salt has additives in it that will darken your pickles and make the colour of the pickle juice muddy.

Serving and Storage

• It goes well with salads, hot dogs, burgers and sandwiches.
• Store in the refrigerator for up to 3 months.