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.
Amish Hot Pepper Mustard
Ingredients
- 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
- 32 oz. Vinegar
- 32 oz. Mustard
- 5 Cups Sugar
- 1 T. Salt
- 2 Cups Tap Water
- 1/2 cup flour
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.
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.
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- Amish Hot Pepper Mustard - October 23, 2013
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!