Sweet mustard
3 jars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Mustardseeds,yellow |
| 1 | tablespoon | Mustardseeds,black |
| 1 | teaspoon | Pimentcorns |
| 6⅓ | ounce | Sugar |
| 1 | tablespoon | Salt |
| 1 | teaspoon | Kurkuma |
| 3 | cups | White Wine |
Directions
1 .Ground the peppercorns and the piment very finely. 2. Put into a bowl and mix with the sugar, salt and kurkuma. 3. Fill into mason jars and keep in refridgerator; keeps for 6 month.
Out of "D'Chuchi" Issue number 6, 1991 Translated by Brigitte Sealing