Banana Pepper Honey Mustard

012I love to can and when my mother in law made this mustard with the hot peppers from her garden, I had to give it a try. If you have an abundance of hot banana peppers from your garden, and are not quite sure what to do with them, you should give this recipe a try.

I didn’t like how her recipe was made and how it read.  It didn’t indicate how long to cook it in the water bath and I thought it wasn’t the best written recipe. It was from a cookbook that she got from a church she used to attend in Ohio when she was a young girl.

I love the idea of canning mustard, I just wasn’t wild about the recipe. I felt like it was missing something. I thought it would be great to add maybe some honey and make it into a honey mustard.

It turned out really good. It turned out sweet and tangy. Perfect to pair with hotdogs or pretzels. You could even baste a ham with it.  I will be giving them away as Christmas presents along with some pretzels for dipping. Make sure, if you do decide to make this, you use gloves when handling those hot peppers.

002 (2)

Print Print Recipe

Banana Pepper Honey Mustard


40 banana peppers stems removed

4 cups prepared yellow mustard

5 cups white sugar

1 cup honey

4 cups apple cider vinegar

1 tablespoon salt

1 1/2 cups all purpose flour*

1 1/2 cup water


Using gloves, remove the seeds from the banana peppers and place in a food processor. Process until smooth.

Pour into a large pot and stir in the mustard, sugar, honey, vinegar and salt. On high, allow to boil and cook down 3-5 minutes.

Stir together the flour and water until smooth. Whisk into the boiling mixture until smooth. Continue to boil, Stirring constantly another 5 minutes. Pour into sterile jars and seal with new lids and rings. Process in a boiling water bath for 10 minutes.

*I am currently using Clear Gel instead of flour for this recipe. It is my understanding that flour is not stable when canning.

Peace be with you,





    Pin It

11 Responses to “Banana Pepper Honey Mustard”

  1. #
    Jen — August 21, 2013 at 11:01 am

    This looks wonderful! I love the hot & sweet combination! Yum !


  2. #
    Christiane ~ Taking On Magazines — August 21, 2013 at 4:49 pm

    What a fantastic idea. I like your addition of honey very much.


  3. #
    Debra — August 23, 2013 at 12:26 am

    I love this. I wonder if I could adapt to use other kinds of hot peppers.


  4. #
    Robyn — August 29, 2013 at 8:06 pm

    How many jars and what size?


    • vgantley — August 30th, 2013 @ 10:47 pm

      The amount varies due to the size of your peppers. For this recipe I used 8 half pint jars and 9 of the tiny 4 ounce jars.


  5. #
    Saundra@FamishedFish — October 27, 2013 at 3:32 pm

    This look wonderful-almost like a Chinese hot mustard.


  6. #
    Bobbi's Kozy Kitchen — June 18, 2014 at 2:36 pm

    I can’t wait to make this Veronica!!!


  7. #
    DessertForTwo — April 20, 2015 at 7:02 am

    I love those little peppers! This mustard sounds fab!


  8. #
    Ashley — September 19, 2015 at 11:26 pm

    Just making this tonight! It sounds divine. How long should you leave it before trying?


    • vgantley — July 20th, 2016 @ 9:08 am

      You can eat it right away.


  9. #
    Amber — August 14, 2016 at 9:55 am

    How much clear jell??


Leave a Comment