Yield: 1 1/2 pints
|2 ounces||Mustard seeds (1/2 cup plus 2 tbl)|
|1 cup||White wine|
|½ cup||Vinegar (wine;cider,malt, or white)|
|½ teaspoon||Pickling salt|
|½ teaspoon||Ground allspice|
Put the mustard seeds in a small bowl, cover with the liquids, and soak overnight. Remove seeds and liquid to blender or food processor. Add honey, salt, and allspice. Blend until the mixture is thick and smooth. If the mustard is too thick, add more vinegar, water or white wine, 1 tablespoon at a time. Give mixture a final blend and pour into small sterilized jars with air tight screw-on lids. Store in the refrigator.
Posted to MM-Recipes Digest V4 #204 by "Lamoureaux, Shona" <lamoureauxs@...> on Aug 6, 1997