LOCATION: Recipes >> Preserving >> Grainy Spicy Mustard
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Grainy Spicy Mustard
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GRAINY SPICY MUSTARD
(Makes 2-4 1/2 pint jars)
2/3 c dry white wine
1/3 c cider vinegar
1/2 c water
1 tablespoon honey
1 tsp salt
2 tablespoons pickling spice
1/4 c brown mustard seeds
1/4 c yellow mustard seeds
Simmer everything except the mustard seed in a covered saucepan
for 5 minutes. Remove spices and add mustard. Let steep 1 hour.
Transfer to a blender and grind until thick. Add more water
gradually, blendding until fairly smooth and thick. Thin with more
water or wine, if necessary after cooling. Put into a jar and it
will keep indefinitely in the fridge (may well keep out of fridge
too, but no personal experience).
This take a blender with some heart to it. I find the grainy a
little too grainy for my taste, and grind half of the mustard first
to get a smoother product. You can get brown mustard seeds at
Indian groceries; the brown keeps its mustard fire longer than the
yellow stuff. The mustard will mellow with age.
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