This recipe for "SNACK MUSTARD" hit DG like a storm in 2009.
Everyone was making it but trying to do it "their way" hence all the
notes at the end as to how THEY did it and how it turned out.
It does look and sound delicious. Maybe YOU will want to give it a try
and see what YOU may want to do differently. "It IS the season.....
***FYI--I NEVER made it myself. Just posted it here. Gita--2016.
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"SNACK MUSTARD"---and so so so much more
( Dave..(DG)...Pine City, NY; August 12, 2009).
TRUST ME... once you make this your friends will be begging for more! I have so many people asking me "when are you making mustard again? I'm out!" lol
I usually make a double batch at a time but your first time I would stick to a single batch. I always
can this a certain way--for years-- and have never had a problem with any going bad.
--Fill your sink with hot water and start warming the canning jars you're going to use.
--Fill a large pot with water and turn the heat on "eventually" it will boil.
When you are done making your mustard" I dump this hot water on top of my warming canning jars in the sink, right before I start canning, to really make em hot for the lid to seal.
--Between the heat of the boiling mustard and the boiling water dumped on the canning jars, they seal every time...air tight. There is enough vinegar in the recipe to prevent any bacteria from growing.
Ok, here it goes, hope you people enjoy and share!
INGREDIENTS:
---2 CUPS finely chopped Red Hot Peppers (leave some chunks if you want, as well as some seeds) Any hot peppers you wish" I usually mix and match a bunch so that my mustard is a fun color.
If you use all green hot peppers, you will have a greenish tint :)
--1Tbl. salt
--2c YELLOW mustard
--1c Flour
--1.5 c Water
--1 QT. Cider Vinegar
--6c Sugar --yeah I know its a lot.. but trust me :)
In a large pot add your peppers ,salt,yellow mustard,vinegar and sugar and bring to a boil. As that is starting to boil in a separate bowl mix together your flour and water and whisk to a nice paste.
Once the mustard is boiling, SLOWLY add the flour/water paste while whisking and watch it thicken up as you stir. Once its the desired thickness you can simmer for about 10 min.
--While its simmering dump the large pot of boiling water on your canning jars. Once they have been subjected to the hot water for a few minutes start canning away!
I have never really made a single batch so I don't know how many quarts it makes.. but I'm assuming about 6.
There is usually a little left over that I stick in the fridge to enjoy later :)
I have used this mustard with pretzels , cheese / crackers and even marinade/BBQ meats! So versatile and so good! on Hot dogs and sandwiches even fried fish! :)
Hope you enjoy and let me know if you make it and like it!
**********Notes from other users—and what they did differently:
**********(High Desert, CA)
As look back on ingredients you use, there are lots of differences from the ones I used before.
The ones i used to use as condiments, consists of yellow mustard, vinegar, lots of habanero peppers, garlic and onions . Unfortunately my friend would not share her recipe which I believe was of Caribbean origin. The sauce is not thick, therefore no flour or water is used... only juice from the ingredients is used.
It was the condiments used on the dining table to stay away from salt or sugar.
We use it in everything, including eggs for breakfast.
***********(Maple Heights, OH)
I made some today, I cut the recipe in half. I also used a half a cup of finely chopped red onion, and Honey mustard instead of plain yellow mustard. For the peppers I used hot yellow wax, and jalapenos. I put it on some chicken wings I grilled, and I had to go buy more wings.
Everyone wanted some.
************(Midland, TX )
OK, Dave, I made your wonderful recipe today (thanx!!) It is quite good. I used red and green jalapenos. I only had 1 1/3 C peppers after prepping, so I cut down all ingredients proportionately (about 1.5x recipe.) It made 4 full pints plus a little extra to put in the fridge for immediate consumption.
***A tip for prepping the peppers: just chop the peppers a little and add them to a blender or food processor. Add some of the vinegar called for in the recipe and pulse until you reach the desired coarseness. I got them fairly fine, and they are beautiful in the mustard--sorta confetti-like.
PROCESSING:
If you are going to keep these jars on hand for a while or give them to others, the jars and lids really need to be sterilized (especially if you add any onion.) The hot bath in the sink is fine for sealing but will not kill bacteria, and the object of sealing is to seal sterile contents inside sterile jars with sterile lids.
************** ( Auburn, AL )
Made this during the afternoon and it's very tasty. Would love to have it a bit more of a mustard and less of a pepper jelly so I'll have to fiddle. I used , Red Bell (for color), Jalapeno, Poblano, Anaheim, Serrano, and habanero, I made four different temps, mild (Bells, Jalapeno, Poblano and Anaheim) medium (all of the above but very light on the Serrano and Habanero) hot and x-hot had full habanero (seeds and all).
*************** (No name)
I just made this after doing many ohhms. I've never canned anything, nor made anything with so many hot peppers. It came out wonderful and 2 people asked me for the recipe already.
It gave me an idea to do homemade gift baskets for Christmas, thank you for sharing the recipe with us, Cpt. Spanky!
