Serves: 5
Total Calories: 936
Yield: 8 to 10 pints

1 (32-ounce) jar mustard
1 (32-ounce) bottle cider vinegar, divided
6 cups sugar
40 to 50 banana peppers, seeded and finely chopped
9 tablespoons cornstarch
8 to 10 1-pint canning jars and lids, sterilized

Combine mustard, 3 cups vinegar, sugar and peppers in a Dutch oven. Bring to a boil over medium heat, stirring constantly. Mix cornstarch with remaining vinegar; slowly stir into mustard mixture. Cook and stir until thickened. Remove from heat and pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process for 10 minutes in a boiling water bath. Set jars on a towel to cool; check for seals.

Nutritional Facts:

Serves: 5
Total Calories: 936
Calories from Fat: 0

More Recipes from the Farmhouse Kitchen Cookbook:
Mom’s Hot Bacon Dressing
Sweet-and-Sour Dressing
Spicy Hot Dog & Burger Sauce
Margaret’s Chili Sauce
Savory Steak Butter
All-Purpose Meat Marinade
Great Chicken BBQ Sauce
Banana Pepper Mustard
Rosemary Crumb Coating
Stacie’s Spaghetti Sauce
Grandma Ginny’s Hot Dog Sauce
Dad’s Sweet Mustard
Charlotte’s Hot Endive Dressing
Jo’s Poppy Seed Dressing
Bread & Butter Pickles
Picnic Sweet Pickles
Farmhouse Beet Relish
Refrigerator Pickles
Gooseberry Conserve
Candy Apple Jelly
Cranberry-Tomato Chutney
Jezebel Raisin Sauce
Oregon Jewel Jam
Blueberry-Pecan Relish
Fresh Herb Pesto Sauce
Homemade Tartar Sauce
Cranberry-Jalapeño Relish