Recipes Side Dish Sauces and Condiments Champagne-Dill Mustard Be the first to rate & review! 1 Photo A tangy mustard with a bite. Store in the refrigerator and use within 2 weeks. Recipe by pelicangal Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 10 mins Additional Time: 1 day Total Time: 1 day 10 mins Servings: 20 Yield: 3 half pints Jump to Nutrition Facts 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 Directions 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. Cook's Notes: 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. I Made It Print Nutrition Facts (per serving) 42 Calories 2g Fat 5g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 20 Calories 42 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 1% Sodium 118mg 5% Total Carbohydrate 5g 2% Dietary Fiber 2g 8% Total Sugars 2g Protein 2g Vitamin C 1mg 6% Calcium 30mg 2% Iron 1mg 3% Potassium 21mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved