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Banana Pepper Mustard

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  • Complexity: easy
Banana Pepper Mustard

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.


  • 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
  • Step by Step Directions

    1. 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.

    2. Process in a canner for 10 minutes.

      Makes 19 half pints or so.

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