1 quart prepared yellow mustard
1 quart cider vinegar with an acidity of 5%
4 to 6 cups sugar (I only used 4 cups)
½ to ¾ cups Clear Gel
1 teaspoon salt
36 large banana peppers or 40 medium banana peppers or 50 small banana peppers
- Seed and chop peppers. (I use a food processor to chop the peppers tiny).
- Add Clear Gel to sugar and mix well. Mix everything together. Put over medium heat, stirring sonstantlyr until desired thickness is reached. DO NOT BOIL!
- Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 15 minutes.
This recipe made about 8 to 9 pints.
I canned a batch of this in late October, 2016 and it’s nearly gone. It’s great on sandwiches, to dip pretzels in or mix with cream cheese to spread on crackers. I’m considering raising banana peppers in my garden this year so I can use my own peppers instead of purchasing them at the grocery store.
I do not use flour in anything I can. I only use Clear Gel. It is more shelf stable than flour.