1 1/2 c
1 1/2 c
ground dry mustard
half-pint jars with lids and bands
1Halve jalapenos lengthwise; reserve and remove seeds. Finely chop peppers to yield 4 cups.
2combine jalapenos, vinegar, water and salt in a large saucepan. Simmer over medium heat about 8 minutes. Add 1-3 tablespoons of the reserved seed to the jalapeno mixture, according to taste.
3Combine sugar, flour, turmeric, and dry mustard in a medium bowl and mix well. Stir in yellow mustard.
4Add the mustard mixture to the jalapeno mixture and mix well. Simmer about 5 minutes, stirring frequently, until thickened.
5Spoon into 10 hot, sterilized half-pint jars, leaving 1/2 inch of headspace. Seal with two piece lids. Process in hot water bath for 10-15 minutes.
6Set jars in a draft-free place and allow to set for 24 hours. Jars or mustard will last 1 year if unopened.