Spicy Mustard

Mix 1 cup brown mustard seeds and 1 cup yellow mustard seeds in a non-corrosive bowl. Add 2 cups of red wine vinegar. Cover the bowl and let the seeds soak for 2 days.

Put the mustard seeds into a food processor. Add 1/2 cup of honey, 2 teaspoons of salt and 1teaspoon of allspice. Pulse until a grainy paste is formed.

Fill six 1/2 pint, sterilized jars with the mustard. Place a round of wax paper over the top of each one and cap. Store in a cool, dark place. Be sure to refrigerate after opening.

Hint: If it gets too thick, add more vinegar!

back to the kitchen