Canning becomes a tradition. So much, sometimes, that I forget some recipes aren’t in everyone’s recipe box. A case in point: this hot pepper mustard.
The idea seems odd, but I’ve become so used to it on our family table at so many different times of the year. We eat this on everything: nachos (amazing!), pizza (don’t give me that look), meat, sides… it just adds an extra pop of spice and flavor. So far, everyone that tries it falls in love. Now, it’s your turn!
Watch how to make this hot pepper mustard
How to Can Hot Pepper Mustard
While not a very widely used spread, this hot pepper mustard is a delicious, spicy treat that's addictive. The ingredients seem odd, but the combination of peppers and mustards is so incredibly good!
Ingredients
- 6 cups finely chopped hot peppers
- 4 cups white distilled vinegar
- 3 tsp canning salt
- 2 cups prepared yellow mustard
- ½ cup granulated sugar (or monk fruit sugar)
- 1 cup water
- 7 tbsp clear jel (USDA recommendation) (our family recipe has always used cornstarch without issue)
Instructions
- Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on the heat level you desire. Chop finely in a food processor. Pour into a heavy-bottomed 8-quart stockpot.
- Stir in vinegar, salt, mustard, and sugar.
- Bring to a boil, reduce to a low boil, and cook for 10 minutes.
- While cooking, whisk together the water and clear jel (or cornstarch) and set aside.
- After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and clear jel (or cornstarch) slurry.
- Return to a boil and continue to whisk until the mixture boils throughout.
- Once boiled, remove and pour into prepared sterilized pint canning jars. Wipe off the rims of jars. Fit with lids and rings.
- Place in a boiling water bath, covering the jars by at least 1 inch of water. Return the water bath to a boil and process for 25 minutes.
- Remove from the water bath and cool on a rack 8-12 hours. Store in a cool dark place.
Nutrition
Serving: 1tbspCalories: 6kcalCarbohydrates: 1.2gProtein: 0.2gFat: 0.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 56.2mgPotassium: 16.4mgFiber: 0.2gSugar: 0.7gVitamin A: 2IUVitamin C: 5.8mgCalcium: 2.3mgIron: 0.1mg
This looks so yummy but how many pounds would I need?
I want to make this but do I use the same amount of monk fruit as sugar? Also can I use monk fruit for ice cream?
Just made my first batch of hot pepper mustard. You were right. It’s delicious. Thanks a bunch. Now I know what to do with those banana peppers😂
Wanted to let you know I made this last year to see how the family would like it. They loved it and I was out. Lol. However, I wanted to let you know I added mustard seeds to mine and this year more hot peppers. My father and uncle both said it’s not hot enough for them. So I bet they won’t be saying that this year.
Thank you for the wonderful recipe we love it.
Dawn