Description
A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden.
Ingredients
- 40 banana peppers (5 inches long), stems removed
- 4 cups prepared yellow mustard
- 5 cups white sugar
- 1 cup honey
- 4 cups apple cider vinegar
- 1 tablespoon salt
- 1 ½ cups all-purpose flour
- 1 cup water
Instructions
- Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard
- sugar
- honey
- apple cider vinegar and salt. Bring to a boil
- so that it is boiling so hard it cannot be stirred down.
- Stir together the flour and water until smooth. Pour into the boiling mixture. Continue to boil
- stirring constantly
- for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes
- depending on your altitude.
Prep Time: 35 mins
Cook Time: 15 mins
Total Time: 50 mins
Servings: 144