Makes 8 pints or 16 half pints
4 cups banana peppers, finely ground (36 large banana peppers or 40 medium banana peppers or 50 small banana peppers) can use any combination of peppers that you like
1 quart prepared yellow mustard
1 quart cider vinegar
3 -1/2 cups sugar
1 -1/4 cups
flour (or 1 cup clear gel)
1 -1/2 cups water
1 teaspoon salt
Seed and chop peppers finely. (use gloves and food processor to chop the peppers tiny). Mix together sugar, salt, vinegar and peppers in stock pot. Boil 5 minutes.
flour clear jel and 1 cup water; to make slurry. Add yellow mustard, remaining 1/2 cup water and slurry to boiling peppers.
Cook until thickened, about 5 minutes.
Ladle into hot sterilized jars, cap with two-piece lids and process in a hot water bath canner for 15 minutes.
** Note Canning with flour is highly forbidden. I am conveying the recipe as it was orginally written.
I had a request for this a family member and didn't have any on the shelf. Seems like this happens a lot around here now that the kids enjoy hot foods. Good thing I noticed a few peppers ready in the garden to add with the ones I got at the store the other day. For the photo above I used 3/4 cup jalapenos and 3 1/4 cups of hungarian wax peppers.I think I need to make either some soft pretzels or summer sausage so we can enjoy a fresh jar been a while since we have had some around the house.
Be sure to use latex gloves when working with the peppers.