Table of Contents
  1. Are you ready for a truly unique condiment recipe?
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other canning recipes.
  7. Watch how to make this hot pepper mustard
  8. Have I convinced you to make this recipe?
  9. How to Can Hot Pepper Mustard Recipe

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 mustard creates a slight pickle-like sweetness with just the right amount of heat!

Are you ready for a truly unique condiment recipe?

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!

Hand holding metal spoon pulling some hot pepper mustard from small glass container sitting on marble surface with jars filled with canned mustard beside.

Everything you’ll need to make this recipe.

The best part of this condiment recipe is that it only needs six ingredients to work its magic! There are definitely some unique additions, though, but everything should be readily available in the grocery store. Here are the ingredients:

  • Hot peppers sound fairly generic, and that’s on purpose because you can use any hot or sweet pepper you want. I like yellow hot banana peppers as they work well with the yellow mustard color. I always add one red pepper for a bit of extra color.
  • Vinegar makes this more of a pickle relish. The high ratio of vinegar provides the acidity needed for easy shelf-stable canning.
  • Sugar balances out the acidity of the vinegar. Traditionally, this recipe had nearly the same amount of sugar as vinegar, which would be around four cups! I see no need for all that much sugar, so I reduced it, with no complaints from anyone.
  • Salt brings out the flavor and helps to preserve the sauce. Use either canning salt or kosher salt and compensate for the measurement depending on your choice of salt.
  • Prepared yellow mustard is a unique ingredient, but the flavor pulls this whole recipe together. The sharp yellow mustard is cut with spicy peppers and helps make this a condiment.
Marble countertop filled with everything needed to make hot pepper mustard including hot peppers, yellow mustard, Clear Jel, vinegar, sugar, and more.

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.

Here’s how to make this recipe.

Since there are so few ingredients in this recipe, the steps are pretty simple. While water bath canning can sound like a tedious (or scary) process, it’s relatively easy. Here are the steps to make this hot pepper mustard:

  1. Prepare the hot peppers. Cut off the stem end of the pepper. Then cut the pepper in half lengthwise and remove most of the seeds. If the seeds are left in the mixture, they remain whole and do not break down very well, affecting the overall texture. Once the seeds are removed, slice up the pepper into smaller, rough pieces.
  1. Chop up the hot peppers. Once all the peppers are prepared, place them in a food processor. Pulse until the peppers are ground up into evenly-sized pieces. Depending on the number of peppers, this could take multiple batches of grinding. Once ground, place all of the peppers in a heavy-bottom kettle.
  1. Mix together all ingredients. On top of the peppers in the stockpot, add the vinegar, prepared yellow mustard, sugar, and salt. Mix all of the ingredients together until everything is incorporated. 
  1. Cook the mixture on the stove. Place the stockpot with the pepper mustard mixture on the stove and let it come up to a boil. This dissolves the sugar and salt and cooks the peppers.
  1. Add in the Clear Jel slurry. Once the mixture has boiled, remove it from the heat and prepare the Clear Jel slurry. In a bowl, mix together the Clear Jel and water until the Clear Jel is dissolved. Using a whisk, slowly add the slurry into the pepper mustard mixture and mix it to incorporate. The mixture should immediately begin to thicken. Return the kettle to the stove to heat the mixture, thickening the Clear Jel. Make sure to whisk the mixture continuously to prevent splattering.

For safety reasons, the USDA recommends that you always can with Clear Jel rather than flour or cornstarch when you want to thicken a mixture. When canning, always make sure to reference the USDA Canning Guide.

  1. Pack the jars for the water bath. To clean and sterilized glass jars, ladle the hot pepper mustard mixture using a funnel for cleanliness. Fill each jar, reserving ½-inch of “headspace” at the top. Once all of the jars are filled, wipe off the top of each jar with a paper towel wetted with hot water. Then place on the lid and the ring, and tighten until fingertip tightness.

What is headspace?

Headspace is the unoccupied area at the top of a jar. This space allows the contents of the jar to shift and expand during the canning process without impeding the seal created by the lid and ring. It also allows for the creation of a vacuum seal.

  1. Process the jars in the water bath. On a stovetop, heat water in a heavy-bottom kettle fitted with a rack. Using a jar lifter, place each glass jar filled with the hot pepper mustard into the water, one at a time. Make sure that once all of the jars are in the canner that the tops of the jars are covered with water. If they are not, simply add some hot water to the pot.
  1. Remove the jars from the water bath. After 25 minutes of boiling (see times below to see if you need to adjust due to altitude), remove the jars from the canner, tipping them slightly while still over the kettle to remove any water from the tops of the jars. Allow the jars to sit undisturbed for 24 hours before removing the rings. This ensures that the seal is not hindered. After 24 hours, you can remove the ring (or leave it on).

Each altitude can require a different processing time. I’m located between 0 and 1,000 feet above sea level. If you are at a different elevation, make sure to check the USDA Canning Guide (see page 2-26) for your processing time:

Elevation0 to 1,000 ft1,001 to 3,000 ft3,001 to 6,000 ft6,000 ft +
Time25 minutes30 minutes35 minutes40 minutes

These pro tips will make this recipe a success.

  • When working with peppers, use gloves. This will prevent any of the spice from getting into any open injuries or inadvertently into your eyes.
  • If looking for a bit more spice, throw in one habañero pepper. This will act as a level of “control” in the pepper mustard, meaning that this habañero will act as the hottest spice level in the mixture. If averse to spice, simply use all banana peppers and leave out any spicier varieties.
  • When canning, make sure to use a good-quality heavy-bottom stockpot that will distribute the heat evenly. This is important to prevent hotspots, which could cause burning.
  • Preparing a Clear Jel slurry is important. If both the Clear Jel and water were added directly to the hot pepper mustard mixture without first being mixed together to dissolve the Clear Jel, the Clear Jel would become clumpy and would not mix in well.
Glass canning jar filled with yellow colored hot pepper mustard sitting on marble surface with more jars in background.

Frequently asked questions about this recipe.

Is there a different pepper that can be used to decrease the spice level?

Of course! Try using a sweet banana pepper instead of Hungarian hot peppers or any combination of hot peppers. That way, the spice level will not be as high, but you’ll still get some of the great pepper flavor. The color of peppers used will determine the outcome of the recipe, be aware the color could be unique to the pepper you choose.

Does this need to sit for a certain amount of time before a jar is opened?

No, this sauce can be used immediately. As it sits, the spice does mellow slightly. If you were to try this right after it was done cooking on the stove, the level of spice will be higher than after it’s rested for some time.

How long will this last once canned before it should be used?

Canned goods have a long shelf life, easily 12-18 months. Once a jar is opened, store it in the refrigerator.

What can this sauce be used on?

Think of this hot pepper mustard as any other type of sauce that can be used in unique applications. It’s great with tortilla chips and paired with salsa. It’s also great when used with meat, used on top of taco salad, spooned over brats, or even spread on top of pizza.

You’ll love these other canning recipes.

Watch how to make this hot pepper mustard

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Glass jar filled with hot pepper mustard sitting on countertop with more glass jars all around.

How to Can Hot Pepper Mustard

4.65 from 28 votes
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 mustard creates a slight pickle-like sweetness with just the right amount of heat!
Prep Time 20 mins
Cook Time 25 mins
Canning Time 25 mins
Total Time 1 hr 10 mins
Servings 7 pints

Ingredients

  • 6 cups finely chopped hot peppers
  • 4 cups 5% white distilled vinegar
  • 3 tsp canning salt (or 4 tsp kosher salt)
  • 2 cups prepared yellow mustard
  • ½ cup granulated sugar (or monk fruit sugar)
  • 1 cup water
  • 7 tbsp Clear Jel (USDA recommendation)

Instructions
 

  • Prepare peppers by cutting off the stem end. Remove most of the seeds and pith depending on your desired heat level. Chop finely in a food processor until the peppers are in uniform small pieces. Pour into a heavy-bottomed 8-quart stockpot.
    6 cups finely chopped hot peppers
  • Stir in vinegar, salt, mustard, and sugar.
    4 cups 5% white distilled vinegar, 3 tsp canning salt (or 4 tsp kosher salt), 2 cups prepared yellow mustard, ½ cup granulated sugar (or monk fruit sugar)
  • Bring to a rolling boil, and reduce to a low boil, and cook for 10 minutes.
  • While cooking, whisk together the water and Clear Jel (or cornstarch) and set aside.
    7 tbsp Clear Jel (USDA recommendation), 1 cup water
  • After the mixture has cooked, remove the pepper mixture from the heat and whisk in the prepared water and Clear Jel slurry.
  • Return to a boil and continue to whisk until the mixture boils throughout, activating all the Clear Jel.
  • Once boiled and thickened, 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 for 24 hours. After cooled make sure each lid is sealed.

Notes

Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
 
  • When working with peppers, use gloves. This will prevent any of the spice from getting into any open injuries or inadvertently into your eyes.
  • If looking for a bit more spice, throw in one habañero pepper. This will act as a level of “control” in the pepper mustard, meaning that this habañero will act as the hottest spice level in the mixture. If averse to spice, simply use all banana peppers and leave out any spicier varieties.
  • When canning, make sure to use a good-quality heavy-bottom stockpot that will distribute the heat evenly. This is important to prevent hotspots, which could cause burning.
  • Preparing a Clear Jel slurry is important. If both the Clear Jel and water were added directly to the hot pepper mustard mixture without first being mixed together to dissolve the Clear Jel, the Clear Jel would become clumpy and would not mix in well.

Nutrition

Serving: 1tbsp | Calories: 6kcal
Course Spreads
Cuisine American
Difficulty Intermediate
Method Canning

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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19 Comments

  1. 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?

  2. 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😂

  3. 5 stars
    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

  4. I love to watch u. Also we can hot mustard and use it in pot
    At
    Or salad and devIeled eGGs. I’m from Ohio. But I live n Texas now.

  5. 5 stars
    I made this and took a jar on a camping trip with friends. I served the Hot Pepper Mustard with brats. It was SO GOOD!!! Everyone loved it!

  6. 5 stars
    I watched Kaleb making this last summer and I knew immediately that I wanted to make some, the only problem was finding the hot banana peppers. I searched everywhere and finally found 1 basket at a remote farmers’ shed so I snatched it up but couldn’t find any more.
    This year I have planted several plants and planning on making a couple of batches because we ran out too quickly. We really enjoyed the flavor of this unique Mustard spread, it is great on sandwiches, hamburgers, and even meatloaf.
    If you have not made it give it a try if you have the peppers you will love it.
    Thanks, Kaleb for the recipe, I love watching your videos and I’ve saved many of your recipes.

  7. 5 stars
    Hi Kaleb,
    I love you video’s and your easy way to make your delicious recipes..
    My question to you is you where did you get your salt and matching oil container??

    Thank you,
    Monica..

  8. 5 stars
    Fantastic recipe, we love it on sandwiches and when we have meatloaf we often put a little on our plate to eat with the meatloaf.
    I made two batches this year one batch wasn’t enough last year.
    Thanks Caleb for sharing, love watching your videos!!

  9. I couldn’t find the the recipe for pickled beets. I pressed recipe and other ones were there. Could you direct me to where I need to go to get pickled beets, and crispy dill pickles recipe. Many Thanks. Love learning from you.

  10. 5 stars
    I’ve been searching for the best hot mustard recipe and this one is a definitely a keeper…! Thank you for sharing it