hot pepper mustard

Hot Pepper Mustard Recipe

Makes approximately 7 pints


  • 40 medium-large banana peppers
  • 4 hot peppers optional for additional heat
  • 1 quart of prepared yellow mustard
  • 1 quart of apple cider vinegar
  • 1 1/4 cup all-purpose flour
  • 5 cups white sugar
  • 1 1/2 cup water
  • 1 teaspoon Kosher salt


  1. Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
  2. Place peppers in a large stockpot. Add the remaining ingredients and stir.
  3. Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
  4. Place in warm, sterilized pint jars, leaving 1/4 inch headspace. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).

Recipe Notes

Recipe courtesy of Old World Garden Farms