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Home›At Home›Amish Hot Pepper Mustard

Amish Hot Pepper Mustard

By Pamela Kimsey
October 23, 2013
3128
3
Table of contents
  1. Amish Hot Pepper Mustard
    1. Ingredients
    2. Instructions
Jump to Recipe Print Recipe

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.

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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.
  • 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
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TagsAmish Hot Pepper Mustard RecipeCanning Amish Hot Pepper Mustardvegan

3 comments

  1. Weekend Blogroll: Growing up Mormish? | Amish Recipes Oasis Newsfeatures 27 October, 2013 at 10:30 Log in to 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 Today 7 November, 2013 at 22:10 Log in to Reply

    […] Amish Hot Pepper Mustard […]

  3. Woollie 29 August, 2014 at 18:01 Log in to 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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