Awesome Mustard for anything from pretzels, sandwiches, or glazes on hams. I add more peppers than in the recipe for a hotter butter (approx 60 ranging med-large). Also I am trying other peppers as well, habenero, maybe only 10-12...I'll have to let you know how it works :) You will not be disappointed! I have sold the canned product to many family and friends and they can only say this is the best! Hope you enjoy!!

Ingredients

quart prepared yellow mustard↗1
quart cider vinegar↗1
cups sugar↗6
cups flour↗1 1⁄4
cups water↗1 1⁄2
teaspoon salt↗1
Peppers as follows
40 medium banana peppers or 50 small banana peppers↗36

Step-by-step instructions

1
Seed and chop peppers. (I use a food processor to chop the peppers tiny).
2
Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness.
3
Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes.
4
Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).

Source: food.com

Original recipe ↗

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