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LOCATION: Recipes >> Preserving >> Mustard - Course-Grained, German-style!

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Anyway, I had this mustard project to get out of the way and I decided not o drag it out. I used Michael Dittman's recipe, recently posted here, for Nectarine Mustard and that gave me 5 different kinds. Since this stuff has to last until at least Christmas, I elected to do a tradeoff. Generally, you don't want to "cook" mustards, as a BWB would certainly do, because this brings out bitterness and destroys the tang. Or so they say - I'm not sure. All I knew is that I wanted to be sure this stuff was safe come December and that overrode any nitpicking culinary concerns. One mustard at a time, hazelnut, tarragon (tastiest of the bunch to me), Samuel Smith Pale Ale mustard, Honey-Garlic, and then the Nectarine. I labeled the latter "Fried Nectarine Mustard" because you do fry them and I liked the sound of that. All done, after several batches through the canner, I ended up with 20 half-pints. So I needed four more.

Here's the one I chose:


1/2 cup brown mustard seeds, coarsely ground
1/2 cup yellow mustard seeds, coarsely ground
3/4 cup dry white wine (I used Sauvignon Blanc)
1/2 teaspoon ground caraway seeds
6 allspice berries, finely ground
Pinch each ground mace, cloves, and cinnamon
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
1/4 cup malt vinegar
2 cloves garlic, minced
1 taespoon salt

Mix 'em up, let it age - makes about two cups.

I ended up the afternoon by canning the pickles from three weeks ago.
They are also vey tasty. I was pretty tired by then and didn't feel
like doing anything in the kitchen. But maybe tomorrow I'll make some


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