""A sweet and tangy pepper mustard that is delicious on hot dogs, pretzels and lots more. A great way to use up an abundance of hot banana-type peppers grown in the garden."..."
INGREDIENTS
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40 banana peppers (5 inches long), stems removed
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4 cups prepared yellow mustard
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5 cups white sugar
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1 cup honey
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4 cups apple cider vinegar
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1 tablespoon salt
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1 1/2 cups all-purpose flour
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1 cup water