Banana Pepper Mustard

Serves: 5
Total Calories: 936
Yield: 8 to 10 pints


1 (32-ounce) jar mustard
1 (32-ounce) bottle cider vinegar, divided
6 cups sugar
40 to 50 banana peppers, seeded and finely chopped
9 tablespoons cornstarch
8 to 10 1-pint canning jars and lids, sterilized


Combine mustard, 3 cups vinegar, sugar and peppers in a Dutch oven. Bring to a boil over medium heat, stirring constantly. Mix cornstarch with remaining vinegar; slowly stir into mustard mixture. Cook and stir until thickened. Remove from heat and pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 10 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Nutritional Facts:

Serves: 5
Total Calories: 936
Calories from Fat: 0

This Banana Pepper Mustard recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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