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Hot pepper mustard

buzzy

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Joined Feb 11, 2007
4# Hugarian wax peppers
1 qt mustard
1 qt apple cider vinegar
1 tsp salt
3# light brown sugar OR
6 c. White sugar
1 c. Flour
1 1/2 c. Warm water

Purée peppers with vinegar. Add all ingredients but flour & water. Bring to boil. Make paste with flour & water. Add. Boil hard for 3 minutes constantly stirring to prevent scorching. Process pints 5 minutes. Qts. 10 minutes.

I use regular yellow mustard. We like to leave peppers on plant until red or changing color. Looks more festive than yellow peppers in yellow mustard. CAUTION when adding paste an hard boiling for 3 minutes the stuff gets like lava. Also we have never tried making it with white sugar.
 

pushok2018

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Joined Oct 12, 2017
Looks interesting. I am curious if hungarian wax peppers can be replaced with any other peppers... If yes, what kind of pepper would be preferable for this recipe? I never seen Hungarian wax peppers in my local stores. Just googled it and this pepper is not too hot )SHU: 5,000 – 10,000)... Thank you for sharing your recipe and LIKE!
 

creek bottom

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Joined Mar 13, 2019
Looks GREAT! My wife and I do pretty much the same recipe. You are right with the cheese thing. We like to pour a jar over a block of softened creme cheese and eat with crackers. YUM!!!
 

5GRILLZNTN

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I may be having a dumb moment, but what are the amounts for the peppers, and brown sugar?
 

creek bottom

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Joined Mar 13, 2019
I may be having a dumb moment, but what are the amounts for the peppers, and brown sugar?
Buzzy is saying 4 lbs. of peppers and 3 lbs. of brown sugar. When we do them, we use a peck of peppers and the 6 cups white sugar. Never used the brown...
 

Sowsage

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Joined Oct 18, 2017
4# Hugarian wax peppers
1 qt mustard
1 qt apple cider vinegar
1 tsp salt
3# light brown sugar OR
6 c. White sugar
1 c. Flour
1 1/2 c. Warm water

Purée peppers with vinegar. Add all ingredients but flour & water. Bring to boil. Make paste with flour & water. Add. Boil hard for 3 minutes constantly stirring to prevent scorching. Process pints 5 minutes. Qts. 10 minutes.

I use regular yellow mustard. We like to leave peppers on plant until red or changing color. Looks more festive than yellow peppers in yellow mustard. CAUTION when adding paste an hard boiling for 3 minutes the stuff gets like lava. Also we have never tried making it with white

With the short processing times are you doing this in a pressure canner? Or water bath? Just curious if I could do this in a water bath or not. I dont have a pressure canner.
 

buzzy

Smoking Fanatic
OTBS Member
655
257
Joined Feb 11, 2007
Looks interesting. I am curious if hungarian wax peppers can be replaced with any other peppers... If yes, what kind of pepper would be preferable for this recipe? I never seen Hungarian wax peppers in my local stores. Just googled it and this pepper is not too hot )SHU: 5,000 – 10,000)... Thank you for sharing your recipe and LIKE!
Jalapeños might be a good substitute. This is done in a hot water bath.
 

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