Hot Mustard
/I have a confession: I have been holding out on you guys. This is one of my most popular recipes and I haven't blogged about it yet. I will warn you, though. Everyone who asks me for this recipe becomes addicted and begins make multiple quadruple batches for everyone they know.
This hot mustard recipe is also sweet. You can adjust the "hotness" with the choice of hot peppers used. We plant a hot pepper mix and I like a lot of different red and green colors to make it more beautiful. My husband prefers his mustard extra hot and I did accidentally give a friend a very hot jar that I made with habanero peppers. (Sorry, Anita!)
Before I start to cook anything, I seed and finely chop the hot peppers. 36 of them! I use my awesome food processor.
See? It is so pretty with all of those colors!
Pour in 4 cups white vinegar into a large stockpot. Whisk in 1 1/2 cups of flour.
Stir over medium heat until the flour is dissolved.
When the flour is dissolved, mix in 4 cups of sugar and 4 cups of yellow, prepared mustard (I just buy whatever is on sale, but usually the smaller bottles are actually cheaper.)
Stir in the hot peppers and cook over medium heat, stirring constantly, until thickened.
Pour into jars.
I always process my jars for 10 minutes in a boiling water canner. I have done it this way for many years and hundreds of jars, but this recipe has not been tested or approved by whoever does that, so this is an at your own risk thing. Flour is controversial for canned recipes, so if you are uncomfortable with that, this also keeps for a very long time in the fridge, so you could just store it there. Or share it with others and make new friends. :) If it separates out a little, just give it a stir. It usually doesn't make it that long, though.
***UPDATE: I recently made a gluten-free version of this mustard for my husband and used 3/4 cup of clearjel instead of flour. It worked great!
It goes well with cheese, crackers, pretzels, and sandwiches, but there are a lot of possibilities for this stuff!
Go ahead and pin it for later because you will want to save this recipe!
Hot Mustard
4 cups white vinegar
1 1/2 cup flour
4 cups granulated sugar
4 cups yellow mustard
36 hot peppers, seeded and chopped
Mix vinegar and flour in a large pot over medium heat until the flour is dissolved. Mix in sugar and mustard. Stir in peppers. Cook until it begins to thicken. Pour into jars.
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