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LOCATION: Recipes >> Preserving >> Peppercorn Mustard 02

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Green Peppercorn Mustard

6 tablespoons white mustard seeds
3 tablespoons green peppercorns
2 tablespoons honey
60ml (1/4 cup) cider vinegar
1 tablespoon salt
1/2 tsp ground nutmeg
1/4 tsp ground allspice

In a blender grind mustard seeds finely. In a glass or ceramic
bowl, mix together mustard powder and 3 tablespoons water and leave
to stand 30 mins. Blend mustard mixture and the rest of the
ingredients until mustard acquires a grainy texture. If mixture
seems too dry, add a little more water or honey. Cover and let
stand 12 hours before pouring into sterilised jars. Seal. Store
in a cool, dark place 2 weeks before using. Refrigerate after
opening. Makes about 1 cup.

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