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Nerdy Millennial

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Home›At Home›Amish Hot Pepper Mustard

Amish Hot Pepper Mustard

By Pamela Kimsey
October 23, 2013
1673
3

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 would be nicely 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.

Print Pin

Amish Hot Pepper Mustard

Ingredients

  • 3Dozen Pepper for 32 oz. jar mustard30 Hot and 6 Very Hot (26 peppers for 28 oz.)
  • Leaveseeds in very Hot PeppersI left all the seeds in
  • 32oz.Vinegar
  • 32oz.Mustard
  • 5CupsSugar
  • 1T.Salt
  • 2CupsTap Water
  • 1/2cupflour

Instructions

  • 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.
  • Author
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Pamela Kimsey
Pamela Kimsey
Pammy is a organic gardener in Southeast Texas who believes diversity with natural habitats is the key to a successful garden. With a background as a commercial grower and manager for a large wholesale nursery, she became quickly dismayed with the over use of chemicals and the effects they have on life and the environment.
Pamela Kimsey
Latest posts by Pamela Kimsey (see all)
  • Wild Dagga Motherwort Medicinal Herb - November 11, 2013
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TagsAmish Hot Pepper Mustard RecipeCanning Amish Hot Pepper Mustardvegan

3 comments

  1. Weekend Blogroll: Growing up Mormish? | Amish Recipes Oasis Newsfeatures27 October, 2013 at 10:30 Reply

    […] AMISH HOT PEPPER MUSTARD: This is a recipe that enjoys several variations among Amish cooks. I remember when the original Amish Cook, Elizabeth Coblentz, sent me home with a jar (delicious stuff!). This was back in the early to mid-90s. In an effort to entice The Cincinnati Enquirer to carry The Amish Cook, I sent up a sales meeting with the food editor at the time and thought I would take the jar of mustard (also known as a sandwich spread) with me to the meeting. SIGH, unknown to me the jar was leaking in my brief case so my papers were soaked with a peppery-mustardy spread by the time I was ready to make my pitch. The Enquirer passed on the column, but in another 15 years or so later, they’d pick it up finally. Click here for a variation of that recipe. […]

  2. 50+ Real Food Condiment Recipes | Natural Family Today7 November, 2013 at 22:10 Reply

    […] Amish Hot Pepper Mustard […]

  3. Woollie29 August, 2014 at 18:01 Reply

    I am just now starting to dust off all my canning supplies from a very long hiatus. I think this is going to be the first thing I make. We love mustard, we love peppers, and this sounds amazing to dip homemade soft pretzels in! Thanks for the recipe. I can’t wait to get canning now!

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