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LOCATION: Recipes >> Preserving >> Peppercorn Mustard 01

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Green Peppercorn Mustard

1/3 cup white mustard seed
2/3 cup dry mustard
1 cup hot water
1 cup white wine vinegar
1 cup dry white wine
1 tablespoon coarse (kosher) salt
1 teaspoon dried tarragon, crumbled
1 teaspoon dill seed
1/8 teaspoon each ground cloves and cinnamon
2 teaspoons honey
2 tablespoons green peppercorns, drained
Crushed green peppercorns (optional)

Combine mustard seed, dry mustard, water, and white wine vinegar.
Allow to stand for 3 hours.

Combine the wine, salt, herbs, and the ground spices in a saucepan
and bring to a boil. Allow it to stand 5 minutes. Strain through
a fine sieve into the mustard mixture and stir. Discard the spices
in the strainer. Stir in the honey and drained green peppercorns.

Place in a food processor or blender and puree. Place the mustard
mixture in top of a double boiler and cook about 10 minutes, stirring
frequently. Remove from heat and add a few crushed green peppercorns
if using.

Put mustard in hot, sterilized jars. Allow to cool then cap tightly
and refrigerate. Yields 2 half-pints.


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