Login or Register

Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Tangy Mustard
05-20-2012, 02:14 AM
Post: #1


1/2 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 tablespoon Oriental mustard seeds
1 1/2 cups apple cider vinegar
2 cloves garlic, minced
2 tablespoons honey
1 teaspoon salt
1 teaspoon dried thyme
3 half pint canning jars with lids and rings
Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.

Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Thotakura Ava Pulusu ~ Mustard flavored Amaranth leaves stew natenqen 0 6,724 06-07-2012 02:35 AM
Last Post: natenqen
  Ullipaya Pulusu ~ Tangy Shallot Stew pkelley 0 5,463 06-07-2012 02:13 AM
Last Post: pkelley
  Homemade Mustard dottie 3 46,189 05-29-2012 07:37 PM
Last Post: idealistinfire
  Yummy Honey Mustard Dipping Sauce Drew 0 14,213 05-20-2012 02:14 AM
Last Post: Drew
  Tangy Rhubarb Salsa Addy 0 12,346 05-20-2012 02:14 AM
Last Post: Addy

Forum Jump:

User(s) browsing this thread: 1 Guest(s)