Jack Daniel's Hot Mustard (For Canning)
Ready In: 30 mins
Yields: 8 half pint jars
Ingredients
- 16 ounces canned jalapeno slices
- 1 1⁄2 cups white vinegar
- 1⁄4 cup salt
- 1 1⁄2 cups water
- 5 cups sugar
- 1 cup flour
- 1 tablespoon turmeric
- 1 tablespoon dry mustard
- 1⁄2 teaspoon dried chipotle powder
- 1 tablespoon cayenne pepper (or less, to taste)
- 2 1⁄2 cups prepared yellow mustard
- 1 cup Jack Daniels Whiskey
Directions
- Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
- Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
- Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
- Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.
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