“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.” - by peachypie
Ingredients
Adjust Servings
Original recipe yields 9 pints
Directions
- 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.
Nutrition
Amount Per Serving (144 total)
- Calories
- 50 cal
- 3%
- Fat
- 0.4 g
- < 1%
- Carbs
- 11.4 g
- 4%
Based on a 2,000 calorie diet
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Reviews (46)
Rate This Recipe
"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 s..." See moreugar. 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."
camprunfarm
"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 i..." See morento 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."
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