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.

Recipe Summary

prep:
35 mins
cook:
15 mins
total:
50 mins
Servings:
144
Yield:
9 pints
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Ingredients

144
Original recipe yields 144 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

50 calories; protein 0.8g 2% DV; carbohydrates 11.4g 4% DV; fat 0.4g 1% DV; cholesterol 0mg; sodium 130.5mg 5% DV. Full Nutrition
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Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/22/2015
This is a great recipe, but I thought I would try a little variation. I used the ingredients submitted except I added a red bell pepper for added color. I used 3 cups of white sugar and two of brown sugar. I added a whole bulb of garlic. I also wanted to add just a little heat so I put in ten jalapeno peppers, five with seeds and five without. I think the final mustard turn out perfect with a little heat but not a lot. It's been about 3 or 4 years since my first post. Due to the fact flour is not recommended for canning I have started using Clear gel. The Clear gel works great and there is no clumping to deal with. I substitued 3/4 cup of Clear gel for the flour in the recipe. Clear gel can be found on Amazon. Read More
(104)

Most helpful critical review

Rating: 2 stars
08/24/2012
I have made this a couple of times and along the way adjusted the sugars to my own taste. My friends & family beg for more when their jar is empty !! The only thing I do differently is I let the mixture cool before adding the flour/water mixture and then heat it back up to thicken. I did this because I could not keep it from lumping when the mixture was at it's hottest. My way comes at smooth as can be !!! Read More
(16)
104 Ratings
  • 5 star values: 79
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/21/2015
This is a great recipe, but I thought I would try a little variation. I used the ingredients submitted except I added a red bell pepper for added color. I used 3 cups of white sugar and two of brown sugar. I added a whole bulb of garlic. I also wanted to add just a little heat so I put in ten jalapeno peppers, five with seeds and five without. I think the final mustard turn out perfect with a little heat but not a lot. It's been about 3 or 4 years since my first post. Due to the fact flour is not recommended for canning I have started using Clear gel. The Clear gel works great and there is no clumping to deal with. I substitued 3/4 cup of Clear gel for the flour in the recipe. Clear gel can be found on Amazon. Read More
(104)
Rating: 5 stars
08/19/2008
Very tasty! Followed the recipe exactly. Yields 16 8oz. jelly jars. Read More
(48)
Rating: 4 stars
09/15/2010
Delicious. If you are a beginner make a half recipe the first time. To avoid lumps use warm water to stir into the flour and also add some of the hot liquid to the flour mixture before stirring into the mustard mixture. I use sweet banana peppers for the most part with only a few hot thrown in...we like it low heat mixed with sweet. Read More
(43)
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Rating: 4 stars
07/30/2010
This stuff is awesome! I think the recipe could be written better though which is why I rated it 4 stars. Tips for people using this recipe--as mentioned it yields 16 - 8oz jars. Don't worry about chopping up the peppers too much in the food processor they cook down. I added one jalapeno and kept the seeds in to make it spicier. I put the water/flour mix in a quart jar and shook it up that worked well and I didn't have any trouble with chunks that way. Had to get it out with a small rubber scrapper though as it does get thick! Otherwise recipe was great! Read More
(39)
Rating: 4 stars
08/05/2012
My friend and I made 3 (1/2 batches) of this recipe with modifications to the last 2 just to experiment. All are wonderful but the favorite hands down was our 3rd half batch. Here are our modifications: 10 banana peppers we processed until smoothish while the other 10 we coarse chopped along with 1 jalapeno and 1 red bell pepper 1 cup white sugar 1 cup brown sugar and 1 cup honey also in this batch we used 6 TBL corn starch and 3/4 cup water instead of the flour and water. The rest of the ingredients are the same as the recipe (by half of course since we were making 1/2 batches) We like the smoothness and lightness that the corn starch gave the recipe and the coarse chopped peppers give it a pretty look. Read More
(31)
Rating: 5 stars
09/27/2008
This recipe was just what I was looking for! I followed the instructions exactly and it turned out wonderful! The only problem I had was stirring in the flour mixture. It turned into a bunch of clumps. I waited till the recipe cooled a little and then using a whisk the clumps disappeared. Great recipe! I plan on handing jars out at Christmas time for teachers with bag of pretzels! Read More
(26)
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Rating: 5 stars
09/04/2011
DH and I are competing cooks so when he tasted this after I made it and said "It's delicious" I was ecstatic. It was my first time so I did cut the recipe in half and used 16 banana peppers with 4 jalapeno leaving in some of the ribs for heat. I also used 2 cups of white sugar with 1/2 cup brown. Instead of just dumping in the flour/water mixture I tempered it a little with the boiling mustard and it worked just fine. My yield was only 4 and about a quarter pints but for the first attempt (and definitely not the last) I was very pleased! Thanks so much for the recipe - I wish I could give it more than 5 stars. Read More
(24)
Rating: 5 stars
08/24/2009
Exactly what I was looking for it is a hit! The only thing I did different is 1c of flour instead of 1 1/2. Great recipe thanks! Read More
(23)
Rating: 5 stars
04/15/2012
Found a great price on banana peppers at a local produce market so I decided to give this a try and use as give-aways to friends and family. As recommended by another reviewer I added a couple red mini bell peppers which gave the mustard just a bit of color (with no effect on flavor). I bought the inexpensive store brand of mustard which made this even more affordable. Made half a recipe used 4-oz canning jars and ended up with a lot of nice little homemade gifts. This will be a nice change from the traditional jams and preserves that we all give away so often. This should be absolutely delicious with one of the soft pretzel recipes on AR. UPDATE 4.12.12 Mixed this into some sour cream and served over freshly-steamed asparagus last night and it was delicious. Also mixed some of the mustard into mayonnaise for a really nice potato salad dressing. Read More
(20)
Rating: 2 stars
08/24/2012
I have made this a couple of times and along the way adjusted the sugars to my own taste. My friends & family beg for more when their jar is empty !! The only thing I do differently is I let the mixture cool before adding the flour/water mixture and then heat it back up to thicken. I did this because I could not keep it from lumping when the mixture was at it's hottest. My way comes at smooth as can be !!! Read More
(16)
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