3 Dozen Pepper for 32 oz. jar mustard (30 Hot and 6 Very Hot) (26 peppers for 28 oz.)
Leave seeds in very Hot Peppers (I left all the seeds in)
32oz. Vinegar (I used 28 oz.)
32oz. Mustard (I used 28 oz.)
5 Cups Sugar ( I used 3 3/4 cup)
1 T. Salt (just a pinch less)
2 Cups Tap Water (I used 1 1/2 cups)
1 Cup Flour (I used 1 cup and it made it too thick so next time I am using less flour)
(I used 1/2 cup flour)
Chop Peppers finely. Add Vinegar, Salt, Mustard, Sugar. Stir well~! Bring to a boil for about 5 minutes. Mix water and flour in a bowl or measuring cup. Turn off heat~! Add flour mixture. Put into jars. Process for 20 minutes
I used my food processor to prepare the peppers. I first poured out the mustard into the pot I would be cooking in.
I then filled the mustard jar with my vinegar, placed the lid on it and shook it up to capture all the mustard left in the jar.
I then cut the stems from the peppers and quickly cut them into chunks. I placed all the chunks into the food processor and added the vinegar from the mustard jar a little at a time until it was all well blended. It left the peppers in very tiny pieces, almost as specs which is what I was looking for.
Next I poured it all in the pot with the mustard, sugar and salt and began bringing it to a boil as recommended.
While the mustard was cooking, I mixed my water and flour together to have it ready.