| | Directions | | Combine salt, vinegar and water in saucepan; mix well. Stir in peppers. Cook for 5 minutes or until peppers are tender, stirring occasionally. Remove from heat. Add mixture of sugar, flour, turmeric, dry mustard and prepared mustard. Cook until thickened, stirring constantly. Pack into 6 sterilized 1 pint jars; seal with 2 piece lids. Process in boiling water bath for 5 minutes. Yield: approx. 100 servings.
Calories 54, Carbs 13 g, Fiber <1 g |
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| Ingredients | | - |  | 1/4 cup salt |
| - | | 1 1/2 cups White Vinegar |
| - | | 1 1/2 cups water |
| - | | 36 hot peppers, seeded, ground |
| - | | 5 cups sugar |
| - | | 1 cup flour |
| - | | 1 tablespoon turmeric |
| - | | 1 tablespoon dry mustard |
| - | | 1 jar prepared mustard (16 ounce jar) |
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