Banana Pepper Mustard
- 30 whole Banana Peppers (Medium To Large Size)
- 4 whole Green Peppers Large
- 8 whole Jalapeno Peppers (at Least Half With Seeds)
- 1 quart Cider Vinegar
- 1 quart Yellow Mustard
- 6 cups White Sugar
- 1 Tablespoon Salt
- 1-1/2 cup Flour
- 2 cups Water
- Clean and seed the peppers. Grind in a food processor or food chopper till finely chopped. In a large pan, place peppers, vinegar, mustard, sugar and salt. Stir and bring to a boil. Stir constantly so it doesn't stick and burn. Place the flour and water in a blender or mix until smooth; it if is too thick, add another cup of water. Stir this into the hot pepper mixture. Stir constantly; when thickened like mustard, place in clean canning jars and screw lids on tight. Process in a canner for 10 minutes.
- Makes 19 half pints or so.
banana peppers, green peppers, peppers, vinegar, yellow mustard, white sugar, salt, flour, water
Taken from tastykitchen.com/recipes/canning/banana-pepper-mustard/ (may not work)