Sunday, May 29, 2011

Garlic Honey Mustard

1/4 c. freshly ground mustard
1/2 c. honey
1/4 c. whole dark mustard seed
1/2 c. malt or white vinegar
1 Tbsp. yellow mustard powder
1 Tbsp. finely ground garlic
salt to taste
pepper to taste

Thoroughly mix all ingredients. Taste test and adjust for personal preferences. To make the mustard thinner, add more vinegar; to make it thicker, add more mustard powder or honey. This mustard may be frozen, but canning offers a longer shelf life and better texture. Use a hot pack, hot water method, leaving at least 1/4 inch head space and immersing the jars for 25 minutes. Move to a cooling surface, leaving plenty of space between the jars. Check all lids when cool, tightening as needed. If any don't seal refrigerate or freeze instead.

Yield: about 2 cups

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