Rating: 4.5 stars
108 Ratings
  • 5 star values: 83
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

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; carbohydrates 11.4g; fat 0.4g; sodium 130.5mg. Full Nutrition
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