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Categories:
yellow mustard seeds brown mustard seeds mustard powder water cider vinegar white onion brown sugar salt garlic cinnamon ground allspice tarragon turmeric
Viewed: 0 - Published at: 9 years agoIngredients
- 1/4 cup yellow mustard seeds
- 2 tablespoons brown mustard seeds
- 1/4 cup mustard powder
- 1/2 cup water
- 1 1/2 cups cider vinegar
- 1 small white onion, finely minced
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon salt
- 2 garlic cloves, minced
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon turmeric
Method
- In a small bowl, combine mustard seed and dry mustard; set aside.
- In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
- Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
- The mixture will thicken upon standing.
- If it gets too thick after a few days, stir in additional vinegar. Scrape mustard into clean, dry jars; cover tightly and age at least 3 days.
