Bread & Butter Peppers - cooking recipe

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
1/2 teaspoon celery seed

Preparation

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.