![](https://cdn.statically.io/img/www.allrecipes.com/thmb/SxjTnXoptjaOWWDBFQ-rvekJVs4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/818022-3ea1fd951a884e8ea16dab1e066ee8a8.jpg)
Ingredients
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40 banana peppers (5 inches long), stems removed
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5 cups white sugar
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4 cups prepared yellow mustard
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4 cups apple cider vinegar
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1 cup honey
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1 tablespoon salt
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1 ½ cups all-purpose flour
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1 cup water
Directions
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Remove seeds from banana peppers. Place peppers into a blender or food processor and process until smooth. Pour into a large pot.
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Stir in sugar, mustard, apple cider vinegar, honey, and salt. Bring to a rolling boil, hard enough that it cannot be stirred down.
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Whisk together flour and water in a medium bowl until smooth. Pour into boiling pepper mixture. Continue to boil, stirring constantly, for 5 minutes.
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Pour pepper mustard into sterilized pint jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes, depending on your altitude.
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Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts (per serving)
50 | Calories |
0g | Fat |
11g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 144 | |
Calories 50 | |
% Daily Value * | |
Total Fat 0g | 1% |
Sodium 131mg | 6% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 1g | 4% |
Total Sugars 9g | |
Protein 1g | 2% |
Vitamin C 17mg | 19% |
Calcium 8mg | 1% |
Iron 0mg | 2% |
Potassium 71mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.