The Pioneer Woman Tasty Kitchen
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Banana Pepper Mustard

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

This delicious mustard is perfect to use on all of the excess banana peppers in your garden. You can use hot or sweet, depending on how hot you like your mustard. Great on grilled meats, sandwiches, pretzels or anything you like to use mustard.

Ingredients

  • 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
  • 1-½ cup Flour
  • 2 cups Water

Preparation

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.

2 Comments

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Avatar of beckyhomecky

beckyhomecky on 9.8.2010

So glad you liked it! Happy canning!

Avatar of copyeditor16

copyeditor16 on 8.26.2010

I made this a couple of days ago and it is FANTASTIC. Even my kids love it as a dip, especially on tortilla chips or on pretzels. This was simple to can and delicious. Will make fantastic Christmas presents too! Thanks so much, Becky!!

One Review

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Avatar of lesleymc

lesleymc on 8.21.2010

I was looking for something different to do with all of the pepper we have from the garden and this really recipe really caught my eye. It was easy to make and delicious. I am now looking for any excuse to use mustard! Thanks for the great recipe!

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