Bread and Butter Hot Peppers

Courtesy Chuck & Patty’s
(Yields 2 quarts of peppers. Perfect for canning and saving or gifting!)

INGREDIENTS

• 2 pounds cherry peppers, stems removed

• 3 pounds banana peppers, stems removed

• 1/4 cup kosher salt

• 4 cups apple cider vinegar

• 2 cups water

• 2 cups granulated sugar

• 2 tablespoons mustard seed

• 2 tablespoons celery seed

• .5 teaspoon turmeric

DIRECTIONS

1. Slice peppers 1/4” thick

2. Place sliced peppers in a bowl & mix with salt. Let sit for 30 minutes.

3. Place pepper mix in a small, fine-holed colander rinse all the salt off.

4. Allow liquid to drain.

5. Add remaining ingredients to a medium-sized saucepan over medium heat & bring to a low simmer.

6. Add peppers to the pot until translucent, about 10-15 minutes, stirring occasionally.

7. Once the peppers begin to break down, remove from heat and allow to cool.

8. Portion into quart jars. Cover with lid, label, date & refrigerate.