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Categories:Viewed: 120 - Published at: 7 years ago
Ingredients
- 3 tablespoons pink peppercorns
- 6 tablespoons white mustard seeds
- 4 tablespoons dry white wine
- 1/2 teaspoon ground allspice
- 4 tablespoons white wine vinegar
- 2 tablespoons honey
- 1 -2 teaspoon kosher salt
Method
- Use a mortar and pestle to grind the peppercorns and mustard seeds to your desired texture (I like them relatively coarse). You could also use a spice grinder for a finer grain.
- Mix in the wine and let soak for an hour.
- Stir in the remaining ingredients, adding more wine if the mixture seems too dry; cover and let sit for 24 hours.
- Spoon into small, sterilized jars with tight fitting lids to prevent drying out.
