Title: Aunt Julia's Sweet Mustard Pickles
Categories: Canning Peppers
Yield: 1 Recipe

1	c	Brown sugar
1	c	Canning salt
1	c	Table mustard
2	qt	Water
2	qt	Vinegar
		Grape leaves (optional)

Mix everything together but the pepers. Bring to a boil. Pack clean peppers in hot, sterilized jars; fill to top with boiling liquid. Seal with hot sterilized lids and rings. Hot water bath 10 minutes. (I don't do this). The grape leaf per jar can be domestic or wild, supposed to keep them a little crisper. If you use whole peppers, stick them a couple times with a sharp knife.

I use this for sweet Banana peppers, but it works good with any kind of pepper. Sometimes I just mix whatever kinds I have. Really stuff the jars full, as they will shrink up after they sit in the boiling liquid and then cool.

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