Amish Hot Pepper Mustard
This is the perfect mustard to serve with a snack tray of hard salami and cheese with crackers. It also comes well recommended with meats like ham and pork.
I think it will be great used to baste a fish on the grill too. I can't wait to try some in a pasta salad dish or even adding a pinch to my deviled eggs.
When canned up in half pint jars with a label and twine, this mustard makes a great gift. Stick a jar in a basket during the holidays with some other special treats for friends and family.
- 3 Dozen Pepper for 32 oz. jar mustard (30 Hot and 6 Very Hot) (26 peppers for 28 oz.)
- Leave seeds in very Hot Peppers (I left all the seeds in)
- 32oz. Vinegar
- 32oz. Mustard
- 5 Cups Sugar
- 1 T. Salt
- 2 Cups Tap Water
- 1/2 cup flour
- Pour the mustard into a medium pan. Fill the mustard jar with the vinegar. Place the lid on it and shake it up to capture all the mustard left in the jar.
- Cut the stems from the peppers and quickly cut them into chunks. Place the chunks of pepper into a food processor and add the vinegar from the mustard jar a little at a time while processing the peppers. Process until well blended.
- Pour it all in the pot with the mustard, sugar, and salt. Bring it to a boil for about 5 minutes.
- While the mustard is cooking, mix the water and flour together and have it ready.
- Turn off heat and add flour mixture. Put into jars. Process for 20 minutes.