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Hot Banana Pepper Mustard

Servings: 9 Pints


  • 40 banana peppers
  • 3 jalapenos optional
  • 4 Cups Prepared yellow mustard
  • 3 Cups brown sugar
  • 2 Cups white sugar
  • 4 Cups apple cider vinegar
  • 1 Tbsp salt
  • 1-1/2 Cups all purpose flour
  • 1 Cup cold water


  • Remove the seeds from the peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugars, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down.
  • Stir together the flour and cold water until smooth. Make sure your water is cold - and make sure it’s mixed completely or your mustard will clump! Now, if you wind up with clumpy mustard.. it will still taste good so don’t throw it out. I like to use a mason jar with a lid and I shake, shake, shake until it’s all mixed and smooth.
  • Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.