This recipe is my Grandmother's sister, my Aunt Bobbi. It's easily adaptable, too. I love it on grilled burgers or hot dogs. It's great on white beans and I even dumped a jar of it in the crockpot and threw in some chicken for several hours.
25-35 hot banana peppers
4-6 jalapeno peppers
6 cups sugar
1 quart yellow mustard
1 quart white vinegar
3 onions, chopped (use as much as you like)
1 tbsp. salt
Chop onions into small pieces. Wearing gloves, remove stems and seeds from all peppers and chop into small pieces. Add all ingredients together in a large pot and bring to a boil. Cook for about 30 minutes longer until peppers and onions are tender. Add ½ cup water and ½ cup flour together, along with a couple spoons of the hot mixture. Add to the pot and cook for 10 minutes longer. Have jars, lids and rings hot in boiling water. Fill jars and put in a boiling water bath for 10 minutes, covered. This makes about 10 ½ pints. Remove and place on a dish towel. They usually all seal in approximately 30 minutes.