Description:

condiment

Source:

Durfee Briers

Serves/Makes:2 pints

Ingredients

• 9 hot banana peppers
• 1 cup (225 ml) cider vinegar
• 1 cup (225 ml) yellow salad mustard
• 1/2 tsp (2 ml). salt
• 1-1/2 cups (350 ml) sugar
• 1/3 cup (80 ml) flour
• 1/3 cup (80 ml) water

Preparation

• Wash and trim ends from peppers.
• Cut peppers in segments and chop finely in a food processor.
• Add some of the vinegar while chopping.
• Place pepper and vinegar mixture in a large sauce pan.
• Add the sugar, mustard, salt and remaining vinegar.
• Bring mixture to a boil over low heat stirring constantly.
• Combine flour and water into a smooth paste.
• Add flour mixture slowly to peppers.
• Bring to a boil and cook for another 5 minutes.
• Store in refrigerator in a covered container.
• Process in boiling water bath canner for five minutes.

Comments

Excellent served on Ritz type crackers over a thin coat of whipped type cream cheese. Also delicious on ham sanwhiches or hot dogs or added to a bowl of soup beans. If you multiply the ingredients by four it may be canned leaving 1/4 inch head space and processing for five minutes in a boiling water bath canner. Make 16 half pints.