a sharp, pungent mustard. Use within two weeks of storing in the refrigerator.
| Prep Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 10 mins |
| Servings: | 20 |
| Yield: | 3 half pints |
Ingredients
- ¾ cup yellow mustard seeds
- ¼ cup brown mustard seeds
- 1 cup champagne
- ½ teaspoon dried dill weed
- ½ cup apple cider vinegar
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Place yellow and brown mustard seeds into a medium bowl. Add champagne, dill, and vinegar to cover. Let sit in the refrigerator for 24 hours.
- Place mustard seed mixture, garlic, brown sugar, salt, and pepper into a food processor and blend until desired consistency is reached. Place finished mustard into 3 sterilized half-pint jars.
- If the seeds soak up the liquid quickly, add more champagne or water.
- I have successfully canned this mustard in a water bath for 10 minutes.