Bread Butter Peppers Food

BREAD & BUTTER PEPPERS

Steps:

• In a large bowl, combine the peppers, onion and salt; top with ice. Let stand 2 hours. Rinse and drain well. , In a large saucepan, combine sugar, vinegar, mustard seed and celery seed. Bring to a boil; cook and stir just until sugar is dissolved. Pour over pepper mixture; cool. Cover tightly and refrigerate for at least 24 hours. Store an air-tight container in the refrigerator up to 3 months.

BREAD AND BUTTER PICKLES II

Steps:

• In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
• In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
• Drain any liquid from the cucumber mixture. Stir the cucumber mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

BREAD AND BUTTER PICKLES

Steps:

• In a large container, combine the cucumbers, onions and salt. Cover with crushed ice and mix well. Let stand for 3 hours. Drain; rinse and drain again., In a Dutch oven, combine the sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from the heat., Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

JALAPENOS - BREAD & BUTTER STYLE

Steps:

• Thinly slice jalapenos and onions and cold pack into jars. Use rubber gloves for handling jalapenos.
• Place remaining ingredients in large pan and bring to a boil.
• Pour hot mixture into jars, over the peppers and onions, leaving 1/4 inch headspace. If you run short of the juice, top with boiling water.
• Remove air bubbles by running a knife around the inside of the jars. Adjust caps.
• Process 10-minutes in boiling water bath.
• Yield: about 5-6 Pints.

BREAD & BUTTER PEPPERS

Steps:

• 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.