- Joined Feb 11, 2007
Made 8 pints. This stuff is bangin with bologna or cheese
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.
Jalapeños might be a good substitute. This is done in a hot water bath.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!
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