this is some pretty tasty stuff. make it with as hot of peppers as you like. prefere mine on the mild side. have been using a pint every couple of weeks here. everything from burgers to dipping chicken/goose/duck strips in.
.
6 cups of peppers after running thru the food processer. yellow sweet banana and red hot hungarians are what we use 2:1. raw
1/2 gallon of cheap yellow prepared mustard - we use gordon foods at $4.00 a gallon.
3 cups of cider vinegar = 1 cup reserved. total of one quart
3 pounds of brown sugar. not the imitation crap from wally world, real brown sugar
1 cup flour desolved in 1 cup (reserved) vinegar. option = one package of southeastern mills chicken gravey mix instead of flour.
.
in a big old pot, bring the peppers, sugar, mustard and 3 cups of vinegar to a boil.
.
stir in the flour/gravey mix and boil for 3 minutes.
.
can waterbath method 10 minutes for pints and 1/2 pints. 30 minutes for quarts. let set 30 days. refridgerate overnight before opening. stir contents of jar before using.
.
varation = white sugar (beet not cane) read the label. the mustard will not turn a darker color. use milder peppers for those who can't take the heat but, want the flavor.
