Italian Pickled Banana Peppers from Food.com: I use hot hungarian peppers and modify the amount of sugar or splenda as well as the amount of seeds/membrane in the pepper to control the heat. We slice these length wise and they are great on burgers, pizza, salads, or even plain.
Hot Pepper Mustard (Butter) One sunny acre Hot pepper mustard (OLD recipe...clear gel recommended) (yields about 7 pints) 4 quarts chopped hot and/or sweet banana peppers (3.3 lbs or about 36 large peppers) 1 qt. vinegar 1 qt. prepared yellow mustard (don't go cheap, get a good quality mustard) 4 c. sugar 1 1/4 c. flour 2 tbsp. salt (optional; I use 1 tbsp.)