Hot Pepper Mustard

Yields 16 (8oz) jars One reviewer added a whole bulb of garlic One reviewer wanted to add a little heat so add 10 jalapeno peppers, five with seeds and five without

Hot Pepper Mustard

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  • Prep Time


  • Total Time


  • Servings



  • 40

    banana peppers (5" long), stems removed

  • 4

    cups prepared yellow mustard

  • 5

    cups white sugar (or 3 white, 2 brown sugar)

  • 1

    cup honey

  • 4

    cups apple cider vinegar

  • 1

    tbsp salt

  • cups all-purpose flour

  • 1

    cup really warm water


Remove the seeds from the banana peppers and place the peppers into a blender or food processor. Process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar and salt. Bring to a boil, so that it is boiling so hard it cannot be stirred down. Stir together the flour and really warm water until smooth. Pour into the boiling mixture. Continue to boil, stirring constantly, for 5 minutes. Pour into sterile pint jars and seal with new lids and rings. Process in a boiling water bath for 5 to 10 minutes, depending on your altitude.


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