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LOCATION: Recipes >> Preserving >> Strawberry Mustard 01

Print this Recipe    Strawberry Mustard 01

STRAWBERRY MUSTARD

1/2 cup whole yellow mustard seeds, finely-ground
1/2 cup raspberry vinegar
3 tablespoons water
2 tablespoons vegetable or light olive oil
5 ripe strawberries, stemmed and halved
1/2 teaspoon finely ground pink peppercorns
1 teaspoon salt

Place all ingredients in a blender. Puree until fairly smooth and
thoroughly mixed, frequently scraping sides of the container.
Transfer to a clean, dry jar or bowl, cover tightly, and refrigerate
for 1 week before using. Makes about 3/4 cup.

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