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 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


  • 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


  • 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.
Pamela Kimsey
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3 thoughts on “Amish Hot Pepper Mustard

  1. 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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