Sweet Hot Mustard Dills No Canning Recipes

HOT MUSTARD

Steps:

• Combine all the ingredients in a saucepan.
• Bring to a boil, reduce heat& simmer 10 minutes.
• Place in sterilized jar& refrigerate.

EASY DILL PICKLE RECIPE

Steps:

• Cut the ends off each cucumber and discard. Then cut each cucumber lengthwise into 4 spears. *see note for making whole pickles.
• In a large bowl, combine cucumbers, dill and garlic; set aside.
• In a large pan add the remaining ingredients. Bring to a boil stirring frequently and just until sugar is dissolved. Pour over cucumber mixture and allow it to cool completely.
• Transfer pickles and brine to a covered dish/mason jars. Refrigerate for at least 24 hours before eating.

GREAT MUSTARD RELISH

Steps:

• Place pickle slices in a food processor; pulse until pickles resemble relish. Spoon relish into a bowl and set aside. Rinse and dry food processor bowl. Add onion and pulse until it is the same size as the relish. Stir onion and mustard into the relish with a spoon until well-blended.

MUSTARD PICKLES

Steps:

• Place the sliced cucumbers and onions into a large bowl and sprinkle the salt over the top. Fill the bowl with enough water to cover the cucumbers. Let stand for 8 to 10 hours.
• Drain and rinse the cucumbers and onion with fresh water. Sterilize 4 (1 quart) jars and lids.
• In a 6 quart pot, stir together the sugar and flour. Whisk in the vinegar, turmeric, mustard powder and celery seed to make a smooth paste. Add the cucumbers and onions and fill with enough water to cover. Stir, and bring to a boil. Cook until thickened, about 10 minutes, stirring frequently.
• Pour into hot sterilized jars filling to within 1/2 inch of the top. Seal with lids and rings. Process for 10 minutes in a simmering water bath. Refrigerate any jars that fail to seal properly.

JACK DANIEL'S HOT MUSTARD (FOR CANNING)

Steps:

• 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.