Bread & Butter Peppers

• 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
• 1/2 teaspoon celery seed

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.

banana peppers, green peppers, pepper, onion, canning salt, sugar, white vinegar, mustard seeds, celery

Taken from www.food.com/recipe/bread-butter-peppers-390171 (may not work)